Quick Chicken Tortilla soup

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 232.9
  • Total Fat: 8.6 g
  • Cholesterol: 27.5 mg
  • Sodium: 611.0 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 16.5 g

View full nutritional breakdown of Quick Chicken Tortilla soup calories by ingredient
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Number of Servings: 14


    1 cup onions diced
    1 cup celery diced
    1/2 cup red pepper ( diced
    1/2 cup green pepper ( diced)
    1 small banana pepper diced ( seeds removed)
    1 15.25 oz black beans ( rinsing is optional)
    1 41.5 oz beans, great northern (rinsing is optional)
    1 10.5 oz can cream of chicken soup
    1 13oz can chicken ( shred with a fork)
    2 cups water
    1 cube of chicken bouillon
    1 can tomatos chopped/diced with green chiles. ( I use Rotel)
    2 Tablespoons olive oil
    1 Cup Cheddar Cheese

    Heat the 2 Tablespoons olive oil, add your onion, celery, and peppers and cook until soft.

    Add the Beans, soup, bouillon, Rotel,and 2 cups of water. Bring to a boil simmer for about 5 minutes, Turn down the heat and just before serving add your 1 cup of shredded cheddar cheese.

    *You can garnish with baked taco cut into strips, fat free sour cream and 1 tablespoon of cheese. This is not totaled into the Nurtitional info.


This makes 14 1-cup servings.

To lower the sodium you can rinse your beans and use low sodiumn soup.

In the fall or when on sale, I buy an assortment of peppers, green, red, yellow, banana and diced them, lay them out on a pan and freeze. When frozen, I pop the mixture of peppers into a ziplog bag, then I can just grab a handful at time for soups, stews, etc. It speeds up the preparation time.

You can garnish with baked taco shells cut into strips, a tablespoon of cheddar cheese, and a dollop of fat free sour cream. ( You would have to add this to your nutritional info).

Number of Servings: 14

Recipe submitted by SparkPeople user DBEVANS.

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