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October means that we are solidly into soup season, so this month’s recipe is an easy and comforting soup that is perfect for a chilly fall night: Chicken Tortilla Soup.

This recipe was submitted by Cindy Cornell for the DCI Kidney Cookbook.

Prep time: 30 min
Cook time: 30 min
Total time: 60 min

Ingredients
Makes 6 servings

  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 T. olive oil
  • 2 tsp. chili powder
  • 1 tsp. oregano or Italian seasoning
  • 2 fresh tomatoes chopped
  • 1 10 oz. can low sodium chicken broth
  • 1 10 oz. can water
  • 1 c. corn
  • 1 c. hominy
  • 1 4 oz. can green chili peppers – chopped
  • 1/4 c. chopped cilantro
  • 3 chicken breasts cooked and chopped
  • lemon juice to taste
  • cumin to taste
  • green onions, chopped as garnish

 Instructions

  1. Sauté onion and garlic in oil.
  2. Stir in chicken, chili powder, oregano (or Italian seasoning) tomatoes, chicken broth, water, corn, hominy, cilantro, and chili peppers and cook on medium-high heat for 30 minutes.
  3. May add lemon juice and cumin to taste.

Notes

  • Serve in a bowl with chopped green onions on top with warm tortillas (not included in nutritional analysis).
  • Use rotisserie chicken as a time saver (nutritional analysis will change).

Nutrition Facts (Per Serving)

Calories – 148
Potassium – 285mg
Sodium – 142mg
Phosphorus – 64mg
Protein – 16g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.