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Chicken Tortilla Soup

Serves 6 (one-sixth of soup plus tortilla strips)

45 min prep/cook

Ingredient allergen flags: Wheat

Check actual labels and cross-contact. Allergen guidance and swaps

A familiar taco flavor gives the soup rotation a different taste and texture.

AI-generated illustration of Chicken Tortilla Soup, showing the base recipe

Ingredients

  • 1 lb 5 oz (600 g) raw chicken breast, cubed
  • 1 can beans, drained/rinsed (255 g)
  • 2 cups (330 g) frozen corn
  • 1 can (400 g) no-salt-added diced tomatoes
  • 1 cup (260 g) salsa
  • 5 cups (1200 g) reduced-sodium chicken broth
  • 6 whole-wheat tortillas (30 g each)
  • 1 tsp (2.1 g) ground cumin

Method

  1. Put chicken, beans, corn, tomatoes, salsa, broth and cumin in a pot. Bring to a boil; simmer 20-25 minutes until chicken reaches 165°F. Season with salt and pepper to taste.
  2. Cut tortillas into strips. Toast in a dry skillet, turning, until crisp.
  3. Divide soup into six equal portions. Add tortilla strips only when serving.

Allergy / dietary substitutions

Wheat: use labeled wheat-free corn tortillas. Check broth and salsa for your allergens. Toast strips fresh after reheating the soup.

Training-day additions

Add extra tortillas, bread or freshly cooked rice.

Store / pack

Refrigerate promptly; use within 3 days. Pack at 40°F or colder with two ice sources (Keep good food safe).

Freeze 2 months · soup base only; make tortilla strips fresh

Chill promptly in shallow containers; freeze airtight today at 0°F. Leave expansion space for liquids. Pack 1, 2 or 4 servings per container. Thaw in the fridge, never on the counter. Bring soup to a rolling boil, stir and check 165°F.

November 2026 example: Chicken Tortilla Soup — BB 01-27

Two months prioritizes corn texture and flavor; tortilla strips are excluded.

Approximate nutrition / serving

360 kcal · Protein 35 g · Carbohydrate 41 g · Fat 7 g

Approximate per serving of the specified base recipe. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.

Broth can add milk, wheat, soy, celery or other allergens; check the actual product. Tortillas may add soy, milk or other allergens beyond wheat.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 1 lb 5 oz (600 g) raw chicken breast, cubed — USDA SR Legacy FDC 171077; 600 edible g
  • 1 can beans, drained/rinsed (255 g) — USDA SR Legacy FDC 173735; 255 edible g
  • 2 cups (330 g) frozen corn — USDA SR Legacy FDC 168398; 330 edible g
  • 1 can (400 g) no-salt-added diced tomatoes — USDA SR Legacy FDC 170138; 400 edible g
  • 1 cup (260 g) salsa — USDA SR Legacy FDC 174524; 260 edible g
  • 5 cups (1200 g) reduced-sodium chicken broth — USDA SR Legacy FDC 172888; 1200 edible g
  • 6 whole-wheat tortillas (30 g each) — USDA SR Legacy FDC 174081; 180 edible g
  • 1 tsp (2.1 g) ground cumin — USDA SR Legacy FDC 170923; 2.1 edible g
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