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Chicken Tortilla Soup

This chicken tortilla soup is big on flavor without the extra sodium. Each serving is a good source of protein, counts as 1 carb serving, and has 3 grams of fiber.

Chicken Tortilla Soup


Serving size: 1 cup with garnish
Change Servings:


3 cups
chicken breast (baked, diced)
1 tablespoon
olive oil
1 teaspoon
cumin (ground)
1 tablespoon
chili powder
1 teaspoon
black pepper (ground)
2 cloves
garlic (minced)
1 cup
onion (yellow, diced)
1⁄2 cup
green bell pepper (diced)
1⁄2 cup
red bell papper (diced)
10 ounces
black beans (low sodium, drained, rinsed)
corn tortilla chips (unsalted, garnish)
1 tablespoon
sour cream (reduced fat, garnish)
1 tablespoon
colby jack cheese (shredded, garnish)



  • Add diced chicken, tomatoes, corn, chicken broth, cumin, chili powder, black pepper, and beans to crock pot
  • Mix thoroughly
  • Cook on low
  • Heat olive oil in medium skillet
  • Add garlic and cook until golden brown
  • Add peppers and onions to skillet
  • Cook until tender
  • Mix peppers, onions, and garlic to crock pot
  • Keep crock pot on low and continue cooking for about 3-4 hours
  • Once soup is done, scoop about 8 oz into a bowl
  • Crumble tortilla chips on top
  • Add sour cream 
  • Sprinkle with cheese
  • Enjoy!

Nutritional Analysis

Per serving
Calories: 244 kcal
Protein: 21 g
Carbohydrates: 18 g
Dietary Fiber: 3 g
Phosphorus: 240 mg
Potassium: 441 mg
Sodium: 310 mg