Chicken Tortilla Soup - (perfect for our cool weather!)

Fall is in the air here - and this is how I know - the Gardener asks me to make this soup! Definitely one of our favorites for sure! This is the easiest soup to make - I call it a "dumper" - because you just cook a little and then dump everything else in!


The zucchini is not one of the original ingredients, but a friend told me that she always added it - and I love zucchini - so now it is standard for this recipe whenever I make it.


This recipe calls for shredded cooked chicken - and I almost always use a can of the white meat shredded chicken. That is what makes this recipe so easy and why you can just almost dump everything into the pot. For the soup I made today - I used 2 large chicken breasts that I prepared on the rotisserie yesterday.



The Mexican tomatoes that are used in this soup are kind of hard to find - (at least in this one horse town!) Whenever I find them I usually buy several cans. Also - coming straight from the can they are in pretty big chunks - so I always cut them up before adding to the soup.

If you are counting calories (and who isn't!) - this is a great soup for your calorie budget. One cup equals 150 calories - or 3 weight watcher points. That does not include the tortilla chips that you add on top - we usually use the baked tortilla chips, so the damage is not too bad.

Chicken-Tortilla Soup ingredients:

1 tsp olive oil

1 cup chopped onion

1 medium zucchini chopped

1 tsp minced garlic

2 cups shredded cooked chicken

1 cup whole kernel corn - (I use a can of corn)

1/4 cup dry white wine -( cooking wine is fine - or you can use the good stuff!)

2 cans mild green chiles

1 tsp Worcestershire sauce

1/2 tsp chili powder (I admit to being a little more generous)

2 cans chicken broth

2 cans Del Monte Mexican tomatoes

1 can low fat tomato soup - (I use Campbell's Healthy Request)

crushed tortilla chips

Saute the onion, zucchini, and garlic in the olive oil until tender. Add remaining ingredients and place in a dutch oven size pot. Simmer until hot through out - about 20 minutes. You're done. Add the crushed tortilla chips when you serve the soup.

This will not be the last time you make this soup!