Whether you need a warm, comforting meal for a cold night or you're craving vibrant Mexican flavors and the ease of soup, our Macro-Friendly Chicken Tortilla Soup is the perfect answer. Full of protein & flavor and so easy to throw together, this soup is sure to become a family favorite.
There's nothing I love more than a hot, hearty bowl of soup on a chilly evening, and this Chicken Tortilla Soup always hits the spot. Plus, this is the kind of soup that feels more like a chili than a brothy soup, which means it really packs in a lot of nourishment and fulfillment.
3 Reasons Why You'll Love This Recipe
- It's made it one-pot. No need to drag out multiple pots, pans, and kitchen appliances, this simple recipe is made in one large pot on your stovetop making it super convenient and easy to clean up.
- High in protein. With 27g of protein per serving, you'll be able to enjoy a hearty, flavorful dish that also helps you hit your protein goal.
- It's full of flavor. I love a good Mexican-inspired dish, and this one certainly does not disappoint. Our Macro-Friendly Chicken Tortilla Soup combines some of the best Mexican flavors to deliver a meal that the whole family will love.
MyFitnessPal & MacrosFirst Pre-Log Information
“FHM Chicken Tortilla Soup”
Macro-Friendly Chicken Tortilla Soup
This recipe is your ticket to a warm and satisfying meal on those chilly nights. Packed with vibrant Mexican flavors, it's a comforting and easy-to-prepare dish that will surely become a family favorite.
Equipment
- 1 Large Pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting Board
- 1 Fork
- 1 Measuring cups and spoons
- 1 Can Opener
Ingredients
- 2 tbsp Olive oil
- 1 Yellow onion
- 4 cloves Garlic
- 1 lb Chicken breasts
- 4 cups Chicken broth
- 2 cans (14.5 oz. ) diced fire-roasted tomatoes
- 1 can Black beans
- 1 can Corn
- 1 packet Low-sodium taco seasoning
- 1 tbsp Lime juice
- 1 can Green chilles
- Optional toppings: cilantro, sour cream, shredded cheese, tortilla strips, avocado
Instructions
- In a large pot, heat two tablespoons of olive oil over medium heat.
- Add in the onions and garlic sauteing until fragrant.
- Add chicken broth, canned tomatoes, beans, corn, chilies, lime juice, and taco seasoning. Stir until combined.
- gently place the chicken breasts into the mixture and Bring the contents to a vigorous boil.
- Once the mixture reaches a boiling point, reduce the heat to a simmer and let it cook gently for a duration of 10 minutes.
- Carefully remove the chicken breasts from the soup and allow them to rest for a few minutes. Once rested, use a fork to shred the chicken.
- Reintroduce the shredded chicken back into the soup and allow it to simmer for an additional 10 minutes.
- When ready to serve, top each bowl with desired toppings such as shredded cheese, tortilla strips, avocado chunks, etc. Enjoy!
Notes
You can customize the level of spiciness by adding more or fewer chilies, depending on your preference.
For added flavor, you can garnish the soup with fresh cilantro, sliced avocado, or a dollop of sour cream when serving.
This recipe can be easily adapted for a vegetarian version by substituting the chicken broth with vegetable broth and omitting the chicken breasts.
Nutrition
Calories: 351kcalCarbohydrates: 38gProtein: 27gFat: 9g
Tried this recipe?Let us know how it was!
I made the taco soup and it says 6 Servings, but it doesn’t say what size they are. I’ve made it twice now and both times the chicken came out undercooked so I still shredded it and put back in to simmer for a little bit longer and that seemed to work. I love that it is all in one pan 😊
Hi Rima! The timing for the chicken to cook will depend a lot on the size and the chicken breasts! If you cut or slice them smaller before making, it’ll help. Also, love the idea of shredding and then re-adding! Happy to hear that you enjoyed it 🙂 Thanks for taking the time to leave a review!