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Chicken Tortilla Soup | www.diethood.com

Chicken Tortilla Soup

This hearty Chicken Tortilla Soup is super flavorful, filled with delicious chicken, tomatoes, peppers, black beans and garnished with crispy tortilla chips and avocado.
Blue: 7   Green: 7   Purple: 7   Freestyle: 5
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Calories 263 kcal

Ingredients

FOR THE CHICKEN

  • 1- pound boneless skinless chicken breasts (You can also just use cooked rotisserie chicken or leftover cooked chicken breasts)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • salt and fresh ground pepper , to taste
  • 3 tablespoons chopped parsley
  • 2 tablespoons olive oil

FOR THE SOUP

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large yellow onion , thinly sliced
  • 1 large carrot , sliced into thin rounds
  • 1/4 cup chopped parsley or cilantro
  • salt and fresh ground pepper , to taste
  • 1 jalapeno , sliced into thin rounds
  • 1 red pepper , sliced into thin rounds
  • 3 garlic cloves , minced
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 6 cups chicken broth

Garnish

  • Crushed Tortilla Chips
  • Avocado Slices

Instructions

  1. Preheat oven to 375.
  2. Place chicken breasts in a large mixing bowl and season with garlic powder, chili powder, salt, pepper, parsley and olive oil; mix until well combined.
  3. Transfer chicken breasts to a baking dish in one layer.
  4. Bake for 35 to 40 minutes, or until thoroughly cooked.
  5. In the meantime, work on the soup.
  6. Heat olive oil and butter in large soup pot over medium-low heat.
  7. Add onions, carrots and parsley, and season with salt and pepper.
  8. Cook for 6 to 8 minutes, or until vegetables are tender, stirring frequently.
  9. Stir in peppers and garlic and continue to cook for another 5 minutes, or until peppers are tender.
  10. Take out the cooked chicken and cut it into cubes.
  11. Transfer chicken cubes to the soup pot.
  12. Stir in tomatoes and black beans and season with chili powder, paprika, and cumin. 

  13. Add chicken stock and bring to a boil over medium-high heat.
  14. Turn down to a simmer and continue to cook for an additional 10 minutes.
  15. Taste for salt and pepper; adjust accordingly.

  16. Garnish with tortilla chips and avocado slices.
  17. Serve.
Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving
Calories 263 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g20%
Cholesterol 58mg19%
Sodium 206mg9%
Potassium 614mg18%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 21g42%
Vitamin A 2910IU58%
Vitamin C 37.4mg45%
Calcium 30mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.