TexMex Chicken-Tortilla Soup

( 3 out of 5 )
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700w_TexMexSoup
  • -10Servings+
  • 20 mPrep Time
  • 60 mCook Time
  • 1:20 hReady In
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“Happiness is hot soup on a cold day.”

This recipe originally appeared in a 1997 issue of Cooking Light magazine and, in addition to being delicious it is indeed light in calories, fat, and sodium. Because I can’t resist modifying original recipes, I’m afraid you’ll find this one a bit different from the 1997 version.

 

Ingredients

Instructions

  • Heat oil in a Dutch oven over medium-high heat. Add shallot and garlic; saute 2 to 3 minutes. Stir in the next 10 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream. Garnish with fresh Cilantro.

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