Chicken “Tortilla” Soup 

I love a good, hearty soup – especially in winter – and this Chicken “Tortilla” Soup is hands-down one of my favorite recipes. 

Sometimes soup can seem like a good side dish but not substantial enough for a meal, right? Well, this Chicken “Tortilla” Soup is amazing and includes all the elements of a full meal – between the chicken, beans, and corn, you’ll finish feeling satisfied. Errrr, well what about the tortilla? Well, no, I didn’t forget them… I intentionally left them out (you don’t need them to get the same flavor or the added calories!) and instead added in a few flax chips on top for added crunch. I also love this soup because I can spice it up (spicier the better for me!) or simply eliminate the spice for others and add my own chili flakes later on.

I made this batch for one of my closest friends who just had a baby because let’s face it – food is the last thing you want to worry about post-baby. Gifting soup is always my go-to because you can easily freeze and defrost whenever the time is right and it’s a crowd-pleaser.

Chicken “Tortilla” Soup


  • 1 pound chicken breasts
  • 4 cups low sodium chicken broth
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 can kidney beans
  • 1 tablespoon cumin
  • 1 tablespoon garlic
  • 1 tablespoon salt  & pepper
  • 1/2 tablespoon paprika
  • 1 small yellow onion (about 1 cup)
  • 1 cup corn (I love the roasted corn from Trader Joes)
  • 1 can green chilies
  • 2-3 tablespoons olive oil
  • Flax chips  (optional)


There are two ways you can make this – on the stove with a dutch oven (my preference because I think it’s a bit more flavorful) or the crock pot (super simple solution when you have less time!). If you’re doing crock pot, just add all of the ingredients and heat on low for 6-7 hours.

For stove…

  • Heat oven to 175 degrees
  • Heat 2-3 tablespoons of olive oil and once hot, add onion and garlic. Saute for 4 minutes or so. Then, add green chilis.
  • While onions/garlic/chilis are cooking, trim fat off of chicken and add HALF of the spices (salt, pepper, cumin, paprika) to chicken.
  • Add chicken to the pot and simmer for 3 minutes on each side.
  • Then, add in chicken broth, remaining spices, black and kidney beans, tomatoes, corn and stir together. Bring to a boil.
  • Add oven-safe pot to oven to slow cook the chicken for about 2-3 hours. This is key because it allows the chicken to get super moist and the spices will marinade.
  • Take dutch oven out of oven and shred chicken.
  • Serve with flax seed chips on top

As much as I love eating this dish right away, it even tastes better after you let it sit for an hour or two and then re-heat later. It thickens up when the heat is removed. 


A healthy eating series focusing on simple, low carb/sugar dishes in 30 minutes or less. For more info on how MS affects my eating habits, click here. 

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