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low-calorie soup

Low-Calorie Chicken Tortilla Soup

A flavorful, spicy soup to warm you up
4.79 from 14 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Soup
Cuisine Mexican
Servings 24 cups
Calories 110 kcal


  • Large pot
  • Kitchen knife
  • Blender, immersion blender, potato masher, or fork


  • 1 tbsp olive oil extra virgin
  • 2 large bell peppers any color
  • 2 onions small
  • 2 cloves garlic minced
  • 6 cups chicken broth low sodium
  • 4 cups water
  • 2 cans Rotel tomatoes with habaneros 10 oz. cans
  • 1 can diced green chiles 4 oz can
  • 3 tbsp tomato paste
  • 2 lbs. cooked chicken breast boiled and shredded OR browned and chopped
  • 2 cans cannelloni beans 15 oz. cans (with liquid)
  • 3 tsp cumin
  • 2 tsp garlic powder
  • Salt to taste
  • 1 jalapeño pepper thinly sliced, for garnish
  • Yellow corn tortillas


  • Heat a large pot and add olive oil.
  • Dice bell peppers and onions and saute in the oil on medium heat until soft. Add minced garlic.
  • Add chicken broth, water, Rotel, green chilis, and tomato paste to pot. Stir.
  • Bring to a boil, then reduce heat and simmer for 30 minutes or so.
  • Add cooked chicken breast, cumin, garlic powder, and salt to taste.
  • Using a blender or immersion blender, puree one can of the cannelloni beans. If you don't have a blender, crush the beans using a masher or a fork until smooth.
  • Simmer for 10 minutes, then add the can of whole cannelloni beans, and the pureed/smashed cannelloni beans.
  • While soup is simmering, cut corn tortillas in small strips and spread them out on a cookie sheet. Spray with cooking spray, then sprinkle with cumin and chili powder (or taco seasoning) and bake at 375 degrees until golden brown and crispy.
  • Serve soup with crisp tortilla strips and fresh jalapeño slices


We've found that the can of pureed/smashed beans really gives the soup a creamy texture without adding cream (and the calories that come with it). 
Keyword chicken, soup