Comforting Chicken Tortilla Soup with Seasonal Vegetables Recipe

Posted by Sharon

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Soup is not only a comfort food but also very nutritious. A good bowl of soup helps to fight off hunger, fills us up, and provides valuable vitamins and minerals that our bodies need to stay healthy.

This recipe may be doubled if you prefer. That way, there will always be soup on hand to help fend off a cold or those rainy day blues.


  • 4 corn tortillas, cut in half then cut crosswise into narrow strips
  • 2 (14-1/2 oz.) cans chicken broth
  • 1 zucchini, cut in half lengthwise then sliced in ¾-inch strips
  • 1/2 tsp garlic, minced
  • 1/2 tsp. ground cumin
  • 1 C fresh corn
  • 1 (16 oz.) can red kidney beans, rinsed and drained
  • 1 1/2 C cooked chicken, shredded
  • 1 tomato, cut into chunks
  • 1/2 C cilantro, chopped


Spray a heavy soup pot well with a non-stick cooking spray. Place the pan over medium heat. Add the tortilla strips to the pot and toast for 5 minutes, turning occasionally. Remove the tortilla strips from the pot.

Pour the broth into the pot. Stir in the zucchini, garlic, and cumin. Bring the mixture to a rapid boil, then reduce the heat to low. Cover the pot and simmer for 3 minutes or until the zucchini is just crisp and tender. Place the toasted tortilla strips back into the pot. Stir in the corn and kidney beans. Re-cover and simmer 5 minutes or until the tortilla strips have softened. Add the chicken, tomatoes, and cilantro, and continue to simmer on low for 15 minutes. Makes 4 servings.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 28 minutes
Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)
Calories 309; Fat 6g; Saturated Fat 1g; Carbohydrates 36g; Protein 26g; Fiber 8g; Cholesterol 47mg; Sodium 730mg.

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