Yucatan Chicken and Tortilla Soup

Total Time
22 min
7 min
15 min
This dish is great made a day ahead but leave out the chips because they’ll keep absorbing the liquid and the soup will become too thick.


reduced-sodium chicken broth

4 cup(s)

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), minced

chili powder

1 tsp

ground cumin

½ tsp

uncooked zucchini

1 large, quartered lengthwise, then sliced

canned black beans

15½ oz, rinsed and drained

baked low fat tortilla chips

12 item(s), crumbled

canned chipotle peppers in adobo sauce

1 item(s), chopped

cooked skinless boneless chicken breast(s)

12 oz, shredded


½ cup(s), fresh, chopped

fresh lime juice

2 Tbsp


  1. Bring the broth, onion, garlic, chili powder, and cumin to a boil in a large covered saucepan. Reduce the heat and simmer, covered, until the onion is almost tender, about 3 minutes.
  2. Add the zucchini, black beans, tortilla chips, and the chipotle chile; return to a boil. Reduce the heat and simmer, covered, until the chips soften and the vegetables are tender, about 3 minutes.
  3. Stir in the chicken and heat through, about 1 minute. Remove the saucepan from the heat, then stir in the cilantro and lime juice. Yields 1 3/4 cups per serving.


You could also add the chips when reheating the soup, making sure to let it simmer a couple of minutes until the chips soften.

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