Chicken Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 1.6 g
  • Cholesterol: 23.4 mg
  • Sodium: 276.4 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 13.1 g

View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
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Number of Servings: 18


    Chickpeas (garbanzo beans), 439 grams (15oz oz can - do not drain)
    Beans, black, 3.33 cup (2 - 15 oz cans drained & rinsed)
    *Tomatoes, red, ripe, canned, with green chilies, 1.25 cup (1 - 10oz can - do not drain)
    Yellow Sweet Corn, Canned, 1.33 cup (1 - 15 oz can drained)
    Chicken Breast (cooked), no skin, 24 ounces (2 large)
    Water, tap, 2.5 cups
    1 tsp. Cumin Powder
    2 Chicken Boulion Cubes
    1 cup onion chopped


I don't add salt because I feel there is enough salt in the bullion.


Place thawed chicken, water & bouillon in a large pan or dutch oven and cook on top of stove for 25 to 30 minutes until chicken is well done. Remove chicken and set aside. Puree the chick peas (not drained) and add to the chicken broth along with the other ingredients. (I sometimes puree the tomatoes too if too chunky) Chop or shred the chicken and add to the other ingredients. Simmer for 45 minutes to an hour. Can add a dollop of sour cream and a little cheese to your bowl for added flavor.

Serving Size: 1 cup

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