Chicken Soup

Okay, so…what started out as Chicken tortilla soup quickly became just chicken soup when I realized I did in fact not have any tortillas. Believe me, you won’t miss them in this.



  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 tablespoon extra virgin olive oil
  • 2 teaspoons chipotle chili pepper powder
  • 1 teaspoon dried oregano
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 1/2 cups chicken stock (I save the liquid from when I make shredded chicken in the crockpot for soups)
  • 1 can (15 oz) Golden Sweet Whole Kernel Corn
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • ¼ cup chopped fresh cilantro
  • 12 oz boneless chicken breast halves, cooked and shredded


  • crushed tortilla chips
  • sliced avocado
  • shredded Cotija cheese
  • More cilantro


  • Step 1

    In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chipotle chili powder, oregano, tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes.

  • Step 2

    Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

  • Step 3

    Ladle soup into individual serving bowls, and top with avocado slices, cheese, cilantro and hey, some tortilla chips if you have said tortillas.

Serves 5

4.5 fat. 30 carb. 29 protein.

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