KP's chicken tortilla soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.3
  • Total Fat: 3.0 g
  • Cholesterol: 24.1 mg
  • Sodium: 884.9 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 19.7 g

View full nutritional breakdown of KP's chicken tortilla soup calories by ingredient
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Healthy version of tortilla soup....nutritional info does not include tortillas or chips Healthy version of tortilla soup....nutritional info does not include tortillas or chips
Number of Servings: 8


    1 tbsp olive oil
    Boneless, skinless chicken breast, 14 oz (about 3 medium breasts)
    1 large yellow onion, diced
    1 large green pepper, diced
    Chicken Stock (Low Sodium), 8 cups
    5 fresh garlic cloves
    1 can of Diced Tomatoes, No Salt Added
    1 can of stewed Tomatoes, no salt added
    1 small bunch of cilantro (fresh), about 1/2 cup when chopped
    1 cup of frozen corn
    1 small 4 ounce can of Green Chiles
    2 8-ounce cans of Tomato Sauce, no salt added
    .75 tbsp cumin
    1-2 tbsp Chili powder
    1 tbsp cayenne pepper
    1 tbsp black pepper
    1 can of hominy (rinsed)
    1 can of black beans (rinsed)


cook chicken in a pan with olive oil. In the same pan, add chopped up onions, green pepper, garlic and 1/3 or so of the cilantro (chopped).

Once the chicken is cooked, remove from pan and set asid e to cool a bit. Take the onion/green pepper/garlic mixture from the pan and add it to a large stock pot. Add all other ingredients except hominy and beans and bring to a boil.
Let boil for at least 10 minutes.
Shred chicken with a fork.
Add shredded chicken, hominy and black beans to the pot.
Reduce heat to low and simmer for at least 30 minutes longer.

Tastes even better as leftovers after a day or 2.

garnish with fresh green onions, crushed tortilla chips, a dollup of sour cream or some monterey jack cheese (none of which are figured into the recipe above)

Number of Servings: 8

Recipe submitted by SparkPeople user KELLYCHICAGO.

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