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Healthy And Easy Chicken Tortilla Soup
Eleanor Craig
Chicken Tortilla Soup is everything I love in one – it’s Mexican food, it’s soup recipe, it’s tangy with lime and cilantro, and it can be eaten year-round.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Soup
Cuisine
Mexican
Servings
3
people
Calories
530
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
teaspoons
cooking oil
½
medium
white onion
-
diced
2
cloves
garlic
-
minced
1
medium
jalapeño
-
diced, optional
14
ounce
tomato
-
diced
14
ounce
black beans
-
drained
6
cups
chicken stock (chicken broth or chicken bouillon)
-
low-sodium
2
pieces
chicken breast
-
minced
3
teaspoons
taco seasoning
2
medium
lime juice
-
1 juiced, 1 for wedges
1
bunch
cilantro (coriander)
-
roughly chopped
1
handful
tortilla strips
1
medium
avocado
-
diced
Instructions
Heat some oil in a Dutch oven and saute a diced onion until translucent. Add in garlic and diced jalapeno if using. Saute for another minute.
Add in tomatoes, with juice, black beans and chicken broth.
Bring this to a boil and add the minced chicken breast. Immediately lower heat to a simmer.
Simmer chicken for about 10-20 minutes or until chicken is cooked through.
Once cooked, add and cover in taco seasoning.
Add the juice of one lime and most of a bunch of chopped cilantro. Stir to combine—taste for any adjustments.
Serve in bowls and top with crunchy tortilla strips, diced avocado, a wedge of lime and a few leaves of cilantro.
Nutrition
Calories:
530
kcal
Carbohydrates:
67
g
Protein:
27
g
Fat:
19
g
Saturated Fat:
3
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
11
g
Trans Fat:
0.01
g
Cholesterol:
15
mg
Sodium:
712
mg
Potassium:
1720
mg
Fiber:
19
g
Sugar:
13
g
Vitamin A:
1485
IU
Vitamin C:
47
mg
Calcium:
96
mg
Iron:
5
mg
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