Skinny Chicken Tortilla Soup

There’s something to be said for a bowl of hearty soup.  There’s also something to be said for a hearty bowl of soup that only has to be defroster before dinner time after a long chaotic day at work/wrangling minions.  Right?!


I absolutely love this Skinny Chicken Tortilla Soup because it is BEYOND simple to make, and ONE batch of soup makes 6-7 servings.  Amazing!  

I have a hard time finding soups I like because I am naturally drawn to the ones FULL of…stuff.  Give me that cream based, potato-filled, cheesy goodness…but, hold the artery clogging death wish.  Ya know?

That’s why when I found a soup that was hearty, cheesy, AND delicious — I made it (MAKE it!) on repeat!

Check out just how easy this dish is!


  • 1 whole rotisserie chicken, shredded
  • 1 cup corn (thawed if frozen)
  • 1 cup black beans (drained and rinsed)
  • 10 oz. diced tomatoes with chilies (Rotel)
  • 14.5 oz diced tomatoes 
  • 1 onion, diced into small chunks
  • 4 cups low sodium chicken broth
  • 2 tsp. minced garlic
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 2 tsp. EVOO
  • salt/pepper to taste
  • 1/4 cup shredded cheddar cheese (upon serving)
  • 1 tbsp. Plain Greek Yogurt (upon serving)



  1. Start by sauteing your diced onion in 2 tsp. of EVOO, along with the minced onion.
  2. When the onion is translucent, it’s time to add in the remainder of your ingredients!  Add in each of the remaining ingredients and stir.
  3. Allow soup to simmer for 10-15 minutes as flavors combine.

To Serve:

Serve hot and top with cheddar cheese and Greek Yogurt (a wonderful substitute for sour cream AND packs in an extra punch of protein!)



I like to freeze the leftovers in containers with 2 servings each to make for easy defrosting for my husband and I on busy nights!


Enjoy! xoxo

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