Creamy Chicken Tortilla Soup

15 mins

6 servings

5.0/5 (15 reviews)

I had to write this down fast before I forgot how I came up with this. I got a tip from a can of refried beans to use it as a base for soups. I love tortilla soup but it can sometimes be loaded in calories. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag.

Ingredients

Instructions

Combine tomatoes, broth, beans and corn in medium saucepan.
Stir together and bring to a boil.
Reduce and bring to a simmer, add chicken and heat through.
Turn off heat and stir in cilantro.
Top each bowl of soup with cheese and crushed tortilla chips.

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Lunch/Snacks

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Amount Per Serving
Calories 193.8
% Daily Value*
Total Fat 4.7g		7%
Cholesterol 29.4mg		10%
Total Carbohydrate 19.7g		7%
	Dietary Fiber 4.2g	15%
	Sugars 1.3g
Protein 18.9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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