Tortilla Soup with Grilled Chicken

  • Serves: 4; 1 1/4 cups per serving
  • Baking Time: 15 minutes


Every spoonful of this zesty and satisfying soup is full of hearty chunks of vegetables and chicken.


Cooking spray
2 6-inch corn tortillas, cut in half, then into 1/4-inch strips
2 cups fat-free, low-sodium chicken broth
2 cups water
1 8-ounce can no-salt-added tomato sauce
6 ounces cubed grilled skinless chicken breasts, cooked without salt, all visible fat discarded
1 small yellow summer squash (about 4 ounces), diced
1 small zucchini (about 4 ounces), diced
1/2 cup frozen whole-kernel corn
1 teaspoon salt-free all-purpose seasoning blend
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon salt
1/4 cup shredded low-fat Cheddar cheese

Cooking Instructions

Preheat the oven to 350°F. Lightly spray a baking sheet with cooking spray. Place the tortilla strips in a single layer on the baking sheet. Lightly spray with cooking spray.

Bake for 10 minutes, or until crisp.

Meanwhile, in a medium saucepan, bring the remaining ingredients except the Cheddar to a simmer over medium-high heat. Reduce the heat and simmer, covered, for about 15 minutes. Serve sprinkled with the tortilla strips and Cheddar.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3.0 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.5 g
34 mg
288 mg
16 g
3 g
5 g
19 g

Dietary Exchanges

1/2 starch, 2 vegetable, 2 very lean meat

This recipe is brought to you by the American Heart Association's Patient Education program.  Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at


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