Chicken Tortilla Soup

Chicken Tortilla Soup

When you're feeling cozy in the kitchen, this chicken tortilla soup recipe is certain to hit the spot.  Clean ingredients and high protein also make this a no-brainer weeknight meal.  If you have additional carbs in your macros, adding tortilla chips or tortillas is a perfect pairing, and if you had additional fats, fresh avocado is perfection.

Servings: 10 (about 1.5 cups)

Macros per serving: ( 2.5 F / 11 C / 17 P )



  • 1 lb. (16oz) chicken, cooked & shredded

  • 28 oz. crushed tomatoes

  • 10 oz. red enchilada sauce

  • 1 medium onion, chopped

  • 4 oz. green chilies

  • 2 cloves garlic, minced

  • 2 cups water

  • 14 oz. chicken broth, reduced sodium

  • 1 tsp. cumin

  • 1 tsp. salt

  • 1⁄4 tsp. pepper

  • 1 can corn

  • 2 tbsp. cilantro, chopped



  1. Cook chicken, shred and set aside.

  2. Add tomatoes, enchilada sauce, onion, green chilies, garlic, water, chicken broth, spices, and corn in a large soup pan. Bring to a boil on med-high heat.

  3. Reduce heat; add chicken and cilantro and simmer for 25-30 minutes or until onions are softened.

  4. Enjoy with fat-free cheese, a dollop of fat-free sour cream, and tortilla chips.

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