Light Tortilla Soup

This quick and easy Mexican-inspired recipe combines chicken, tomatoes, beans, and lime juice into a savory soup.

Light Tortilla Soup
Servings: 6 Prep 15 mins Cook 23 mins


  • 1 tablespoon olive oil
  • 1 medium green pepper, seeded and finely chopped
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon chili powder
  • 5 cups low-sodium chicken broth
  • 1 cup water
  • 3 cups cooked, shredded chicken (from a rotisserie chicken)
  • 1 14 1/2 ounce can no-salt-added diced tomatoes
  • 1 14 1/2 ounce can black beans, drained and rinsed
  • 2 tablespoons lime juice
  • 3/4 teaspoon salt
  • 1/2 firm, ripe avocado, cut into chunks
  • 1 cup crumbed baked tortilla chips (optional)

Make It

1. Heat oil in a large saucepan over medium-high heat. Add green pepper, onion and jalapeno to saucepan and cook, stirring often, for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute

2. Pour broth and water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.

3. Ladle 1-1/2 cups soup into bowls; divide avocado chunks among bowls. Serve with chips on top, if desired.