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Tortilla Soup Recipe

Tortilla Soup Recipe

6 servings



2 corn or flour tortillas, cut into strips

Vegetable cooking spray

3/4 cup each: chopped onion, celery, tomato

1/2 teaspoon each: dried basil leaves, ground cumin

5 cups reduced-sodium fat-free chicken broth

1 can pinto beans, rinsed, drained

6 ounces cooked chicken breast, shredded or cubed

2 tablespoons finely chopped cilantro

1-2 teaspoons lime juice

Salt and cayenne pepper, to taste


Spray tortillas lightly with cooking spray and toss, cook in lightly greased medium skillet over medium heat until browned and crisp, about 5 minutes, reserve.


Saute onion, celery, tomato, basil and cumin in lightly greased saucepan until onion is tender, 3 to 5 minutes. Add broth, beans and chicken and heat to boiling, reduce heat and simmer, uncovered, 5 minutes. Stir in cilantro, season to taste with lime juice, salt and cayenne pepper. Add tortilla strips to soup bowls, ladle soup over.

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