Chicken Tortilla-Less Soup

Spicy Homemade Tortilla Soup

Table of Contents

Healthy homemade soup is good for the soul and good for the waistline … it’s the ultimate comfort. 

But, let’s get one thing straight; as a kid I hated soup. For real. My mom’s homemade soup was loaded with vegetables and all this healthy stuff that I didn’t want as a kid. Just pass me the mac & cheese, please.

With soup, you either love it or you hate it. And I just happened to hate it.Weight, what?

As I entered my 20’s {not that I can remember anything about my 20’s since having three kids}, I decided to lose weight. I had been overweight since I was a teenager and it was time to make a change.

As I began every diet I could get my hands on, I learned a lot about calorie counting and discovered what I thought were benefits in the lack of calories. I discovered that low-cal soups were great for weight loss.

If your focus is solely weight loss.Then, I became a Nutritionist.

When I began studying nutrition, I realized the amount of crap ingredients and sodium {this is me being nice!} in store bought soups, and I was shocked.

That was the moment I stopped focusing on calories and started focusing on overall health.

Store bought soups are low in calories, sure, but they aren’t healthy.What’s your “why”?

Why you eat is a really important question. You need to know whether your focus is on weight loss or a healthy lifestyle.

You should eat food to fuel your body, not your emotions.

If you have weight to lose, it will fall off as you focus on health. But eating healthy food is way more important than counting calories.

Naturally, if there is a problem … we’re going to help you solve it.

We created 3 nutritious soups that are low-cal, simple to execute and cheap to make. So, heres the first one…

Chicken Tortilla-Less Soup

Serves 4

A low-calorie, full-flavoured soup that will make you wish you had a bigger bowl.

Prep Time: 5 minutes

Cook Time: 2 hours


  • 1 28oz can low-sodium diced tomatoes
  • 2C low-sodium veggie broth
  • 1C fresh salsa1 398ml can low-sodium black beans
  • 2 4oz boneless, skinless chicken breast
  • 1C corn (we used frozen)1 jalapeno, finely diced and seeded if preferred
  • juice from 1 lime
  • 1 Tbsp cumin1
  • avocado, diced (optional)
  • 4 Tbsp cheese, shredded (optional)


In a large pot add all of the ingredients. Turn on high heat and let boil. Turn down to a simmer and let cook for two hours until chicken falls apart. Using two forks, shred chicken in the pot. Divide among bowls and top with avocado and cheese (if desired).

Time Saver

To reduce time, pre-cook your chicken and cut into chunks. Throw cooked chicken in the rest of the ingredients and cook until heated, about 10-15 minutes.


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