The BEST Chicken Tortilla Soup!

The BEST Chicken Tortilla Soup!

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Over the years I’ve made dozens of versions of this soup and this by far is the BEST Chicken Tortilla Soup! There are a few things I added to this batch which could have helped:

What makes this soup the best?

Kettle and Fire Bone Broth Chicken broth- you just need one carton (2 cups is in a small carton) – you can find it at your local grocery store – or order online – if you order online – you can use my code JennCooks for 20% off!

The other 2 items were the tomatoes. I used fire roasted diced tomatoes – and also found diced tomatoes with hatch chilies for the first time!

First time seeing this at the grocery store! Diced tomatoes with hatch chilies!

If you’ve never bought fire roasted tomatoes – it adds a smokey complexity to your dish – and is especiallu perfect for this soup.

The BEST Chicken Tortilla Soup!

Comfort in a bowl! This is great after making it and even better as leftovers! Leftovers can be frozen too!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course chicken, dinner, healthy dinner, Soup
Servings 6

Ingredients
  

  • 2 4 oz. boneless, skinless chicken breasts
  • 15 oz. black beans, canned rinsed
  • 15 oz. fire roasted diced tomatoes Hunts brand
  • 15 oz. diced tomatoes with hatch chilies Rotel Brand
  • 2 cups Kettle and Fire chicken bone broth
  • 3 tablespoons tomato paste
  • 1/4 cup cilantro chopped
  • 1/2 cup white onion diced
  • 4 baby bell peppers diced
  • 3 stalks celery diced
  • 1 large carrot diced
  • 1/2 cup green pepper diced
  • 4 cloves garlic chopped
  • 1 tablespoon olive oil
  • 1.5 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 cup salsa

Instructions
 

  • Mix the seasonings in a bowl. Set aside.
    Preheat oven to 350. Season 2 boneless skinless chicken breasts with about a teasopoon of the seasoning.
    Bake without turning for 25 mintes. Let cool.
    Meanwhile, chop all the vegetables and drain the black beans.
    I pureed the diced tomatoes and salsa so it's smooth – that's optional.
    In a large pot, add 1 tablespoon olive oil. Let heat for a minute. Add the vegetables and saute for 5 minutes.
    Add the rest of the seasonings, stir and cook another 2 minutes. Add the tomato paste, cook for 2 more minutes.Add the drained black beans, cooked and diced chicken, pureed tomatoes and chicken broth.Bring to a boil, reduce heat to low – simmer for 40 minutes.
    To serve, I crush a few tortilla chips on top, added avocado and cheese.

Notes

This makes 6 servings – each serving is 2 cups! 
On the new 2022 Weight Watcher program – one serving is only 1 personal point! 
Use THIS LINK to add it to your WW app.
 
Since it’s so low in points, you have room to add toppings like cheese, avocado, sour cream! 

Shortcuts for this recipe

I chose to bake the chicken breasts – but for a shortcut you could buy pre-cooked chicken strips, or use the meat off a rotissirie chicken. Or if you are making chicken breasts for another recipe – make a few more for this recipe.

Don’t like chopping vegetables? You could definitely use a food processor and pulse a few times to dice these vegetables. I personally love dicing, chopping vegetables – so don’t mind spending the extra time to do that!

Can you freeze leftovers?

You bet! You can either use SOUP CUBES – look on Amazon and freeze in portions, or take a ziploc bag, add 2 cups per bag and freeze flat.

To reheat, defrost in the fridge overnight, or defrost in the microwave and heat, or defrost in the microwave and heat in a small pan.

What toppings can I add?

Since this soup is super healthy (and low in WW points) here are some great additions:

Avcado, diced red onion, shredded cheese, sour cream, pickled jalapenos, lime wedges, crushed tortilla chips.

Tag me on Instagram @jenncooks if you make this! I would love to see it!

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