Go Back

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!