Chicken Tortilla Soup

chicken tortilla soup

Even though it’s March and in my opinion should totally be warming up, Michigan is most definitely still in winter mode. FREEZING temps and lots of snow so I decided that it was not only appropriate but necessary to post my easy chicken tortilla soup. Shredded chicken, beans and corn simmer in a favor packed broth made from puréed cilantro, onion, jalapeño, diced tomatoes, and chilies. At only, 144 calories a serving, this is a diet friendly soup that the whole family can enjoy

chicken tortilla soup | samanthas kitchen tableIt’s got a little bit of a kick to it but I kept it mild enough so the whole family could partake. My 8 year old loves it (yay!) Unfortunately I can’t seem to get my 5 year old on the cilantro loving train so he wasn’t the biggest fan…. oh well…. more for us 😉 If you want to crank up the heat, I’d suggest adding an extra jalapeño or keeping the seeds in. Personally, I thought it was perfect with just one pepper.

chicken tortilla soup

I’ll be honest, I actually didn’t know if I should call this enchilada or tortilla soup, but since I eat it with torn up tortillas mixed in…. I went with the latter. I know, I’m super creative 😋 Anyways, although I highly suggest eating this with torn up tortilla bites and a bit of shredded cheese, if you want to save on calories, you could definitely leave that out and it would still be awesome. Enjoy.

chicken tortilla soup

Chicken Tortilla Soup

  • Yield: 21 cups
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


  • 8 cups fat free/reduced sodium chicken broth
  • 28 ounce can crushed tomatoes
  • 7 ounce can crushed green chilies
  • 4 teaspoons coarse ground garlic salt
  • 3 teaspoons garlic powder
  • 4 teaspoons chili powder
  • 2 teaspoons cumin powder
  • 1 medium/large yellow onion, quartered
  • 3/4 cup loose cilantro (1/2
  • 1 jalapeño, deseeded
  • 1 10ounce can diced tomatoes with green chilies
  • 7 cups shredded chicken breast*
  • 15 ounce canned black beans, drained and rinsed
  • 15 ounce canned corn, drained
  • 8 ounces light sour cream


  1. Combine broth, crushed tomatoes, green chilies, and spices and bring to a simmer.

  2. Purée onion, cilantro, jalapeño, and diced tomatoes in a food processor until smooth.

  3. Add to pot of broth and continue a low simmer stirring occasionally.

  4. Add shredded chicken, beans, and corn.

  5. Stir in sour cream until dissolved.

  6. Serve with cheese and bites of torn up tortilla. Enjoy.


* I just boiled 3 large chicken breasts and shredded.

Nutrition Facts Servings 21.0 Amount Per Serving 1 cup Calories 144 Total Fat 3 g 5 % Saturated Fat 1 g 5 % Monounsaturated Fat 1 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 43 mg 14 % Sodium 687 mg 29 % Potassium 375 mg 11 % Total Carbohydrate 11 g 4 % Dietary Fiber 3 g 11 % Sugars 3 g Protein 15 g 30 % Vitamin A 12 % Vitamin C 10 % Calcium 6 % Iron 10 %

chicken tortilla soup

Hi, my name is Samantha and I am a self-proclaimed foodie. I love experimenting in my kitchen and creating lightened up versions of all my favorite foods. My husband and kids are my official taste testers/guinea pigs, so rest assured, if it receives a thumbs up from them, it will be a family favorite.

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