Low-Calorie Chicken Tortilla Soup


  • 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


  1. Heat a large pot and add olive oil.
  2. Dice bell peppers and onions and saute in the oil on medium heat until soft. Add minced garlic.
  3. Add chicken broth, water, Rotel, green chilis, and tomato paste to pot. Stir.
  4. Bring to a boil, then reduce heat and simmer for 30 minutes or so.
  5. Add cooked chicken breast, cumin, garlic powder, and salt to taste.
  6. 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.
  7. Simmer for 10 minutes, then add the can of whole cannelloni beans, and the pureed/smashed cannelloni beans.
  8. 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.
  9. Serve soup with crisp tortilla strips and fresh jalapeño slices
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