Chicken Tortilla Soup

11 85 238
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 10 min 10
Chicken Tortilla Soup
Health Highlights


2 tsp Extra virgin olive oil
1 medium White onion (chopped)
4 clove(s) Garlic (minced)
1 medium pepper(s) Jalapeno pepper (seeds removed and chopped)
1 1/3 kg Chicken breast, boneless, skinless
2 cup Frozen yellow corn kernels
2 tsp Cumin
1 tsp Chili powder
4 cup Chicken broth (stock), low sodium
2 can(s) (14oz) Diced tomatoes, canned
1 can(s) (16 oz) Tomato sauce, canned


Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. Add in rest of the ingredients to the large pot and bring to a boil. After about 25 minutes, remove the chicken breasts and shred. Return shredded chicken to the pot and simmer an additional 45 minutes. Garnish (if desired) with crushed tortillas, shredded cheese, and sour cream.


This recipe can be prepared completely ahead of time. Cool completely then portion into containers and refrigerate up to 3-4 days or freeze 3 -6 months. Reheat on the stove or in the microwave. The muffin pan freezer method can be used for this recipe.

Nutrition Facts

Per Portion

Calories 238
Calories from fat 49
Calories from saturated fat 9.1
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.8 g
Cholesterol 99 mg
Sodium 483 mg
Potassium 911 mg
Total Carbohydrate 15.3 g
Dietary Fiber 3.8 g
Sugars 4.2 g
Protein 34 g

Dietary servings

Per Portion

Meat 1.5
Vegetables 1.6

Energy sources