Trim Healthy Mama Chicken Tortilla Soup

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
chicken tortilla soup

This simply soup is surprisingly rich. You can add grated cheese and sour cream to make the texture creamier. You can also add beans and sprinkle the soup with bacon for more healthy fats and protein. Topped with Greek yoghurt and cilantro, it gets a completely different flavor.

This recipe makes 2 servings but you can double or triple the ingredients to make 10 servings. This soup can satisfy even the pickiest eaters. It’s a great quick and easy version of a delicious dinner that you can meal prep and serve throughout the week. It can last for 5 days in the fridge.

Trim Healthy Mama Chicken Tortilla Soup

This chicken tortilla soup is packed with amazing flavors. You can serve it with sourdough bread for more healthy protein. This soup is perfect with any yoghurt and berries. Of course, it's delicious as-is. 

Course Lunch & dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 246 kcal


  • 900 ml chicken broth
  • 900 ml water
  • 225 ml almond or cashew milk
  • 225 ml salsa
  • 3 chicken breasts, boneless (I recommend rotisserie chicken)
  • 225 ml cheddar cheese, shredded
  • 225 ml sour cream
  • 15 ml butter
  • 60 ml sautéed onion
  • 15 ml garlic powder
  • 30 ml salt
  • 15 ml chili powder
  • 7 ml pepper
  • 15 ml Gluccomanan
  • 4 tortillas (Gluten-free)


  1. Boil the chicken in the broth for 20 minutes or until tender. Cut the meat into bite sizes and return to the broth. Take another pan, sauté onion in butter. When the onion is soft and almost translucent, add it to the chicken. Add the rest of the ingredients to the chicken, except tortillas. 

  2. Let the soup boil for 10 minutes.

  3. Cut tortillas into pieces. Add them to the soup and boil for 10 minutes. Serve immediately.

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