From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Tortilla Soup

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5-6 inch corn tortillas, chopped

¼ cup onions, chopped

1 ½ T. minced garlic

1/3 cup chopped Roma tomatoes

¼ tsp. Ground cumin

¼ tsp. Chili powder

1 1/3 c. low sodium chicken stock

pinch fresh ground black pepper

2 Tablespoons green chili, chopped

½ tsp. Nonfat sour cream for garnish for each serving (4 ½ Tablespoons)

½ tsp. Chopped scallions for each serving for garnish


Spray 2 quart soup pot with nonstick spray and sauté all ingredients through the chili powder.

Add chicken stock through green chilies and heat.

Puree until smooth.  Reheat and serve in heated bowls.

Garnish with sour cream and scallions.

NOTE: This is a recipe with lots of room for innovative cooks.  The soup can be served with a slice of avocado and fresh chopped tomato.  Fresh corn, cut from the cob can be sautéed in the first step after being added.  It can also be made with vegetable stock for a vegetarian offering.

Nutritional Information: per serving

Serves 9 1/2 cups

Calories: 50 calories per serving

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