Chicken Tortilla Soup

As a busy mom and teacher, I need recipes that are quick to make, flavorful, healthy, and filling! This chicken tortilla recipe meets all of those expectations and also freezes well. Win-win! 🙂



3 cups low sodium chicken broth
2 cups shredded chicken breast
1 cup homemade mild salsa
1/2 cup corn
1/2 cup pinto beans
1/2 cup light red kidney beans
2 whole wheat tortillas (cut into strips)


1.) Combine chicken broth and mild salsa in a medium saucepan over medium-high heat and bring to a boil.
2.) Add cooked shredded chicken meat (Hint: I had already cooked my chicken on a meal prep Sunday and that saved a LOT of time. I also use a hand mixer to mix chicken in a large boil. It shreds very fast and easily!), corn, and beans. Reduce heat and simmer 15 minutes.
3.) While the soup is simmering, toast tortilla strips until crispy. (Keep stirring or they will easily burn!) When your soup is done cooking, top it with these strips for an extra crunch.


For two cups of soup, this recipe has the 21 Day Fix equivalents of:
red = chicken
green = broth
yellow = beans, corn, and tortilla
purple = salsa

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