Chicken Tortilla Soup


  • 32 oz low-sodium chicken broth
  • 2/3 cup low-fat ranch dressing
  • 2 cups shredded rotisserie chicken
  • 2 (14.5 oz cans) tomatoes with green chiles
  • 1 package mild taco seasoning
  • 1 (14 oz package) frozen corn, southwestern blend
  • Optional toppings: sour cream, avocado, crunchy tortilla strips, low-fat cheese


  1. Add all ingredients into a pot over medium-high heat and allow to come to a slow boil.
  2. Reduce heat to low. Cover partially with a lid and cook for 20 minutes.
  3. For the last 5 minutes of cooking, remove the lid and simmer.
  4. Remove from the heat and let stand for 5 minutes before serving. This will allow the soup to thicken and cool.

Other Options

  • Get creative and use different ingredients like ground turkey, black beans, bell peppers and lime.