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The Simple Skillet | Tortilla Chicken Soup



Tortilla Chicken Soup

Serves: 6

Prep Time: 10 minutes

Cooking Time: 25 minutes

Difficulty: Easy


This is a family favorite. We use leftover chicken or sometimes a rotisserie chicken if we have one. Sometimes we leave out the potatoes, the beans or the corn, it's still delish! Use baked chips and low fat cheese to reduce some of the fat and calories. I like to stir in a little salsa at the table since my kids don't like theirs that way.


5 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)

2 carrot(s)

1 onion(s), medium, chopped

1 tomato(es), medium, chopped or use canned diced tomatoes

1 potato(es), peeled and chopped

1 cup black beans, reduced sodium, rinsed and drained

1 cup corn, frozen white kernels, or fresh, kernels

1 teaspoon cumin, ground

1 teaspoon garlic powder

2 teaspoons oregano, Mexican dried

2 cups tortilla chips

1 cup cheese, jack or Mexican blend

1/2 pound(s) chicken breast, boneless and skinless

2 teaspoons olive oil

2 tablespoons cilantro, fresh, chopped

1/2 avocado(s), Haas or any


Place broth, garlic powder, cumin and Mexican oregano into a large soup pot. Bring to a low boil over medium high heat. Peel and chop the carrot, potato and onion. Cut the chicken into half inch strips lengthwise and then into half inch cubes. Place oil in a large skillet and heat over medium high heat. Add the chicken and cook for a one to two minutes on each side. Add the carrots, potatoes and onions to the skillet along with a cup of water. Cook over medium to medium high heat for 4 to 5 minutes until veggies begin to soften. Pour chicken and vegetable mixture into the large soup pot. Add the corn, tomatoes and the black beans to the soup pot and simmer over medium low heat for about 10 minutes. Serve in bowls with crunched tortilla chips, shredded cheese, avocado and cilantro on top. I like to stir in a little salsa with mine!


Per Serving About: 370 calories, 18 g fat, 6 g saturated fat, 17 g protein, 39 g carbohydrates, 7 g dietary fiber, 1000 mg sodium