Chicken Tortilla Soup

AmateurKitchen's picture

Dec. 01, 2011


Olive oil 2 Tablespoon
Onion 1 , chopped
Garlic 2 Clove (10 gm) , minced
Jalapeno 1 , chopped (Leave Seeds In For Some Heat)
Canned fire roasted tomatoes 14 1/2 Ounce (1 Can)
Canned low sodium black beans 14 1/2 Ounce , drained, rinsed (1 Can)
Reduced sodium chicken broth 6 Cup (96 tbs)
Boneless, skinless, chicken breasts 2
Limes 2 , juiced
Cilantro 1 Cup (16 tbs) , chopped


In a large pot over medium high heat add in the olive oil and onions until onions become tender, about 5 minutes. Then stir in the garlic and jalapeño for another 2 minutes. After the garlic and jalapeño have cooked add in the tomatoes, black beans and chicken broth and bring to a boil. Once it reaches a boil turn the heat to a simmer and add in the chicken breasts, cook for 30 minutes. Then remove chicken and shred and place back into the soup. Finally add in the lime juice and cilantro, salt and pepper to taste. Garnish as desired, serve and enjoy!

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 208Calories from Fat 66

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 719 mg29.96%

Total Carbohydrates 17 g5.7%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet