Posted in Poultry, Soup

Hot Soup on a cold damp night…

Chicken Tortilla Soup

When the weather is cool and damp, it is so comforting to serve up a hot soup for dinner.  The combination of tomatoes, spices and jalapeno pepper combination really warms you from the inside like a nice hot bath.  However, if you do not like it spicy, just leave the hot pepper out; the soup will still warm your soul and body even without that jalapeno kick.

Chicken Tortilla Soup

Prep time: 15 minutes

Cook time: 1 hour 15 minutes

Estimated values per serving (excluding sour cream and tortilla chips):

Calories = 235                                              Fat =   1 gram

 Serves 6


Cooking spray

1 onion – chopped

2 cloves garlic – minced

1 pound boneless/skinless chicken breast cut into bite sized pieces

4 cups fat free chicken broth

1 (28 ounce) can diced tomatoes

1 bottle chili sauce + water (filled up in jar and added to soup)

1 tablespoon chili powder

1 teaspoon oregano

¼ teaspoon cayenne pepper or 1 seeded jalapeno pepper – chopped

1 bay leaf

Salt and pepper to taste

1 can (15 ½ ounce) black beans – thoroughly rinsed

2 tablespoons cilantro – finely chopped

Tortilla chips for garnishment (optional)

Fat free sour cream for garnishment (optional)


  1. Heat large saucepot on medium heat and spray with cooking spray.  Add onion, cover, and cook 3 minutes until soft.  Add chicken and cook for 5 minutes until chicken is slightly browned.  Add jalapeno pepper here to sauté if using and garlic and cook for 1 minute. 
  2. Stir in chicken broth, diced tomatoes, chili sauce, chili powder, oregano, cayenne pepper (if using) and bay leaf.  Increase heat to medium high and cook until mixture comes to a boil.  Reduce heat and simmer for 1 hour.
  3. Add rinsed black beans and cilantro and simmer for another 10 minutes.
  4. Ladle soup into 6 individual bowls and serve with crushed tortilla chips and sour cream on top (if desired).