Chicken Tortilla Soup
Prep time
Cook time
Total time
Serves: 9-10
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeno, finely diced (more if you like spicy)
  • 6 cups chicken broth
  • 2 14.5 ounce cans fire roasted diced tomatoes
  • 1 14.5 ounce can black beans, rinsed and drained
  • 2 boneless and skinless chicken breasts
  • 2 limes, juiced
  • 1 cup chopped fresh cilantro
  • Optional: extra cilantro for garnish
  • Optional: avocado slices for top of soup
  • Optional: shredded cheese for top of soup
  • Optional: tortilla chips for top of soup
  • Optional: sour cream for top of soup
  1. In a large Dutch oven or stock pot, heat the olive oil over medium heat.  Add the onions and cook for 5 minutes then add the garlic and jalapeno and cook for another 2 minutes.
  2. Add in chicken broth, tomatoes and beans.  Bring to a boil over high heat.  Reduce to a simmer and add chicken breasts.  Continue simmering for 25 minutes.
  3. Remove the chicken from the pot and continue cooking the broth for another 30 minutes.  While the broth continues to cook, shred the chicken and set aside.
  4. Add chicken back into the pot along with lime juice and fresh cilantro.
  5. Serve adding your favorite optional ingredients.
Optional garnishes can change the nutritional values.
Nutrition Information
Serving size: 1 cup Calories: 96 Carbohydrates: 18 Fiber: 4 Net Carbs: 14 Sugars: 4 Protein: 5 Fat: 1 Saturated Fat: 0 Weight Watchers Points Plus: 2 Weight Watchers SmartPoints: 2
Recipe by Skinny Me Recipes at