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Chicken Tortilla Soup

Healthy, filling, and wonderfully flavorful, this soup is sure to become a family favorite. Authentic flavors, but half the fat and calories of a restaurant version.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 389 kcal

Ingredients

  • 1 lb chicken breast (skinless, boneless)
  • 1 28oz can diced tomatoes
  • 2 1/2 cups fat free chicken broth
  • 1 4oz can diced green chiles
  • 1 large yellow onion (diced)
  • 4 garlic cloves (chopped)
  • 1 medium green bell pepper (diced)
  • 2 medium red bell peppers (diced)
  • 1/3 cup cilantro (chopped)
  • 1 15oz can black beans (drained and rinsed)
  • 1 1/2 cups corn (frozen or canned)
  • 2 tbsp cornmeal
  • 8 6" corn tortillas (sliced into strips)
  • 8 oz reduced fat Monterey jack cheese (shredded)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp olive oil
  • Juice from 1 lime
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375. Line a rimmed baking sheet with foil or parchment paper. Mist with cooking spray.
  2. In a small bowl, combine the cumin, chili powder, garlic powder, salt and pepper.
  3. Place chicken breasts on baking sheet and mist with cooking spray. Sprinkle about half of the spice mixture over both sides of the chicken breasts.
  4. Place in the oven, and roast the chicken until cooked through, about 20 minutes. Then, remove chicken from oven, allow to cool for 5 minutes, then shred with two forks. Set aside along with the chicken juices from the baking sheet.
  5. While chicken is cooking, heat the oil in a large pot or dutch oven over medium high heat. Add in the onion, garlic, and bell peppers. Cook until onions begin to turn translucent, about 3-4 minutes.
  6. Stir in the rest of the spice mixture, tomatoes, chiles, corn, cornmeal, chicken broth, and cilantro. Bring to a simmer and then reduce heat to low.
  7. Using a hand blender, puree the soup while in the pot until mostly smooth. Add in the beans, lime juice, chicken, and any chicken juices from the baking sheet. Cover and cook on low for about 10 minutes.
  8. Divide tortilla strips and cheese between 8 bowl. Then ladle hot soup over them and serve.

Recipe Notes

Entire recipe makes 8 servings

Serving size is about 1 cup soup

Each serving = 5 Points*

*based only on ingredients with an SP Freestyle value 

Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving
Calories 389 Calories from Fat 86
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 3.7g 19%
Cholesterol 51mg 17%
Sodium 626mg 26%
Potassium 631mg 18%
Total Carbohydrates 41.5g 14%
Dietary Fiber 8.5g 34%
Sugars 8.2g
Protein 29g 58%
Calcium 19%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.