Chicken, Tomato and Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 216.0
  • Total Fat: 6.9 g
  • Cholesterol: 58.5 mg
  • Sodium: 2,305.5 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 23.7 g

View full nutritional breakdown of Chicken, Tomato and Tortilla Soup calories by ingredient
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Number of Servings: 6


    1 tablespoon light olive oil
    6 chicken thighs (about 2 pounds)
    15-ounce can peeled plum tomatoes
    1 medium onion, chopped
    1 fresh hot green chile pepper (such as jalapeno), seeded and chopped
    2 garlic cloves, crushed
    2 2/3 cups water
    3 cups chicken broth
    1 teaspoon ground cumin
    1 teaspoon salt
    freshly ground black pepper
    1 bay leaf
    corn from 1 ear (or 1 c. frozen corn)
    1 can black beans
    2 tablespoons chopped fresh cilantro
    Lime wedges, for garnish
    tortilla chips
    Guacamole salsa (optional)


In a large skillet on medium-high heat, cook the chicken thighs in light olive oil, until the skin is golden brown, about 3 minutes. Transfer the chicken to a 3 1/2-quart slow cooker. Discard all of the fat in the skillet.

Mash the tomatoes with their juice. Add to the skillet with the onion, chile pepper and garlic. Cook over medium heat, stirring often, until slightly thickened, about 3 minutes. Add the tomato mixture, water, chicken broth, cumin, salt, pepper and bay leaf to the slow cooker and stir well.

Cover and slow-cook until the chicken thighs are tender, 5 to 6 hours on low.

Remove the chicken thighs and cool slightly. When the chicken is cool enough to handle, discard the skin and remove the meat from the bones. Shred the chicken meat and return to the slow cooker. Stir in the corn, black beans, and chopped cilantro.

Remove the bay leaf from the soup. Serve the soup in individual bowls, topping each serving with tortilla chips and a dollop of guacamole, if desired. Let each guest squeeze on lime juice to taste. (Tortilla chips and guac not included in calorie count.)

4-6 servings

Posted by Rebecca

Number of Servings: 6

Recipe submitted by SparkPeople user LIBRARYHEAD.

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