I adore tortilla soup, but a lot of restaurants make it too spicy for me. I’d rather make it at home where I can control the heat by using milder salsa. This is an easy version that can be made from start to finish in less than 30 minutes.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Cut 2 of the tortillas into thin strips and place on a baking sheet. Toss the strips in 1 teaspoon of the oil and season with salt. Bake for 7 to 10 minutes, until crisp.
Step 3
Chop the remaining 4 tortillas into small (1/4- to 1/2-inch) pieces.
Step 4
Cut the chicken into bite-size pieces and place in a large saucepan with the remaining 1 teaspoon of oil. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add the chopped tortillas, bouillon, water, and salsa. Drain the corn and stir it into the pan. Bring the soup to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer for 15 minutes.
Step 5
Ladle the soup into bowls and top with the cheese and crisp tortilla strips.
Food for Thought
Step 6
Using cooking spray instead of the oil and substituting low-fat cheese—a couple of changes that you’ll never notice in the taste—will cut 100 calories and 11 grams of fat out of this recipe.
VEG OUT
Step 7
For a vegetarian version, substitute vegetable bouillon for the chicken bouillon, leave out the chicken, and garnish with diced avocado.
