Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it. Here's the GERD-friendly version of this recipe.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"In using the spoon, he holds it in his right hand like the fork. In eating cereal or dessert, he may be allowed to dip the bowl of the spoon toward him and eat from the end, but in eating soup he must dip his spoon away from him—turning the outer rim of the bowl down as he does so—fill the bowl not more than three-quarters full and sip it, without noise, out of the side (not the end) of the bowl." -Emily Post, Behaviorist

The refrigerator light goes on...

This soup has it all. Great Southwestern spices, savory chicken, veggies and sweet corn flavor. For a lot of folks this won't be as spicy as they would like it (here's the GERD-Friendly Chicken Tortilla Soup recipe). The spices are milder and the onions have cooked for a long time, making the soup sweet and not spicy.

If you want yours spicier, add a bit of cayenne pepper when you add the other spices. If there are those in your family who don't like spicy food, follow the recipe and put some hot sauce on the table for those who want some.

You can use store bought tortilla chips for this recipe but these Baked Tortilla Chips are great. When you make your own you get better tasting chips and can control the flavor and the amount of added salt.


Chicken Tortilla Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes great leftovers.

Chicken Tortilla Soup recipe from Dr. Gourmet


Place the olive oil in a medium stock pot over medium high heat.

Add the onion and cook, stirring frequently, for about 3 minutes.

Add the celery and carrots and cook for another 3 minutes, stirring frequently.

Add the corn and chicken and cook for about 2 minutes.

Add the cumin, paprika, smoked paprika, chili powder, stock, water, salt, and pepper. Stir well.

Reduce the heat until the soup is simmering.

Cook for about 45 minutes. Stir occasionally.

Serve topped with crumbled tortilla chips.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 283 Calories from Fat 63
% Daily Value
Total Fat 7g 9%
  Saturated Fat 1g 7%
  Monounsaturated Fat 2g
  Trans Fat 0g
Cholesterol 107mg 36%
Sodium 521mg 23%
Total Carbohydrates 28g 10%
    Dietary Fiber 4g 15%
    Sugars 8g
Protein 26g
Vitamin K 16mcg