September 22, 2020

Chicken Tortilla soup: 

(Makes 4 servings)

  • 6 corn tortillas, cut in half, then cut into long strips
  • Olive oil spray
  • Olive oil
  • 1 medium yellow onion, diced
  • 1 large jalapeno pepper, diced
  • 4 garlic cloves, minced
  • 4 cups chicken broth (if you’re boiling your own chicken, you can use the broth from this)
  • Two 15-ounce cans diced tomatoes along with juice from can 
  • Two 15-ounce can black beans, drained and rinsed 
  • 2 cups shredded cooked chicken-about 1 lb. uncooked chicken breast (use store bought rotisserie chicken to save time OR boil your own chicken then shred it)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • Salt to taste

Optional toppings: low fat sour cream, cheese, fresh jalapenos, and avocado


  1. Bake tortilla strips
  •  Preheat your oven to 375F, line a baking sheet with foil and scatter the tortilla strips, spray evenly with olive oil.
  •  Bake for about 15 mins., or until crisp and lightly golden brown; set aside.
  1. While strips bake, begin making the soup.
  •  In a pot, add 2 tablespoons of olive oil and heat over medium-high heat.
  • Once hot, add the onion, jalapeno, garlic and sauté for about 3 minutes, or until onion becomes soft and translucent.
  • Add the chicken broth, tomatoes along with their tomato juice, black beans, chicken, chili powder, cumin, salt to taste, and bring to a boil.
  1. Cover and allow soup to boil for about 5 to 7 minutes. If you prefer more soup broth, add 1 more cup of water before boiling.
  2. Taste soup and add more spices if needed. To make it more spicy, you can add another pepper or red chili flakes.
  3. If using for meal prep, pack tortilla strips separately in air tight bag or container and add strips and toppings right before serving.

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