Health Tips > Recipes > Soups > Sopa de Tortilla (Tortilla Soup) with Chicken Breast Recipe

Sopa de Tortilla (Tortilla Soup) with Chicken Breast Recipe

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Tortilla Soup



  • 2 pounds chicken breasts
  • 4 quarts water
  • 1 tsp. whole black peppercorns
  • 2 cloves garlic, peeled
  • 1 (1 lb.) can whole peeled tomatoes, undrained (try to locate no-added-salt brands)
  • 2 onions, cut into 1-inch pieces
  • 1 green pepper, cut into 1-inch squares
  • 3 sprigs fresh cilantro
  • 1/2 tsp. cumin
  • 1/4 tsp. white pepper
  • 1 clove garlic, minced
  • 1 (10 oz.) package frozen corn
  • 4 green onions, chopped
  • Salt, to taste
  • 1 cup cooked rice
  • 2 tsp. parsley, minced 
  • Healthy tortilla chips as garnish and 3 sprigs fresh cilantro on top of soup when served


  1. Combine chicken and water in large pot. Place celery seed, peppercorns and garlic in a small cheesecloth.
  2. Tie closed and add to stockpot. Cover and bring to boil. Reduce heat and simmer approximately 45 minutes or until chicken is tender.
  3. Remove chicken from pot. Let stock cool. Remove saturated fat from stock.
  4. Add next eight ingredients; cover and simmer 30 minutes, more or less.
  5. Add corn and green onions and simmer 10 more minutes. Season with salt to taste (just a little will do).
  6. Dice chicken and add back to stockpot. Add rice and parsley.
  7. Heat thoroughly and garnish with tortilla chips.

Yield: 20 servings (one cup per serving)

Nutritional Analysis (per serving):
Calories: 123  
Fat: 2 g
Saturated Fat: 1 g  
Carbohydrate: 13.8 g 
Cholesterol: 40 g 
Sodium: 141 mg
Fiber: 1 g 
Protein: 17 g

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services (Also published in Cookery Classics)