Chicken Tortilla Soup

5 from 2 reviews

A lightened up version of a traditional favorite. Packed with protein and lots of veggies, it’s easily customizable and comes together in a snap!


  • 1/2 c onion, diced
  • 2 cloves garlic, minced
  • 12 jalapeno, minced
  • 1 c bell peppers, diced
  • 3/4 c sweet potato, diced
  • 1 c green beans, chopped
  • 114.5 oz can no-salt-added diced tomatoes
  • 1 c black beans
  • 1.5 c chicken, cooked and diced
  • 4 cups low-sodium chicken broth
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • 1 Tbsp paprika
  • 1/4 c fresh cilantro
  • cheese & avocado for topping


  1. In a dutch oven or large soup pot, saute the first 6 ingredients over medium heat for 10 minutes.
  2. Add the tomatoes (with liquid), beans, chicken, broth and dry spices.
  3. Bring to a boil, reduce heat and simmer until vegetables reach desired tenderness.
  4. Taste and adjust seasonings.
  5. Just before serving, stir in cilantro and top with a sprinkle of cheese & avocado

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