Chili Chicken Tortilla Soup

Sara Moulton's Warm and Spicy Starter

GMA Recipes Lunch
Difficulty: Easy
Cook Time: min

Sara Moulton shared her recipe for Chili Chicken Tortilla Soup with Good Morning America.


  • 1 can chicken broth (14 1/2 oz - preferably reduced sodium)
  • 1 can Mexican-style diced tomatoes (14 1/2 oz.), undrained
  • 1 can mild green chilies (4 1/2 oz.), diced and undrained
  • 1 can corn (12 to 16 oz.), drained
  • 1 can chicken breast (10 to 12 oz.), drained
  • 1 cup tortilla chips (preferably unsalted), coarsely crumbled
  • Cooking Directions

    In a medium saucepan, bring the broth, tomatoes and chilies to a boil.

    Stir in corn; reduce heat, simmer 2 minutes.

    Add chicken, stirring gently to keep pieces from breaking up too much. Simmer 1 minute until heated through.

    Ladle into bowls and sprinkle with tortilla chips, stirring chips into hot soup.

    Tip: Stir 2 tablespoons chopped fresh cilantro into the soup along with the chicken.

    Nutritional Information Per Serving: 300 calories; 11 g fat; 45 mg cholesterol; 1,090 mg sodium; 30 g carbohydrate; 3g fiber; 21 g protein

    Recipe copyright ©1999 by Sara Moulton

    Recipe Summary

    Main Ingredients: tomatoes, green chiles, tortilla chips

    Course: Appetizer/Starter, Soup, Snack, Lunch

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