Photo of Tortilla Soup by WW

Tortilla Soup

PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Mexican cooks serve this soup as a nourishing first course. But you can add diced cooked chicken or turkey to turn it into a fulfilling, healthy main course.


Corn tortilla(s)

4 medium

Garlic salt

½ tsp(s), divided

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 clove(s), large, minced

Fresh tomato(es)

2 medium, cored and chopped

Serrano chile(s)

1 average, cored, seeded and minced (use 1 chile)

Fat free chicken broth

3 cup(s)


2 tbsp(s), minced

Table salt

¼ tsp(s)

Yellow pepper(s)

1 medium, cored and chopped

Black pepper

¼ pinch


  1. Preheat oven to 400ºF. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges. Place on cookie sheet; bake until crisp, about 8 to 10 minutes. Remove from oven and set aside.
  2. In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely chopped.
  3. Coat a 3-quart pot with cooking spray. Add vegetables; sauté until crisp-tender, about 5 minutes. Add chicken broth; simmer until vegetables are tender and flavours are blended, about 5 minutes. Stir in cilantro, salt and pepper.
  4. Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas. Yields about 1 1/2 cups per serving.