This soup is easy and quick to make, yet delicious and fulfilling, but is a chicken “tortilla” soup without the tortilla!


Chicken Tortilla Soup (for South Beach Phase 3) | Dietplan-101

Yields: 3 servings




  • 1/2 tbsp olive oil
  • 1 clove garlic (minced)
  • 1/3 cup chopped onion
  • 2 cups chopped cooked chicken breast
  • 1 can (14 oz/400 g) chopped tomatoes
  • 4.4 oz (125 g) whole kernel sweet corn
  • 3 cups chicken broth
  • 1 tbsp taco seasoning mix
  • 1/2 cup coriander leaves
  • salt (to taste)
  • 3/4 cup reduced-fat shredded cheddar (divided)


  • Preheat olive oil in a stock pot.
  • Add in garlic and onion and cook until soft.
  • Add in chicken meat, tomato, corn, chicken broth and taco mix.
  • Bring to the boil, then reduce heat to a simmer, cover and cook for 1 hour.
  • Add in coriander and simmer for another 15 minutes.
  • Off the heat and season to taste with salt.
  • Serve hot in a soup plate and garnish each with 1/4 cup shredded cheese.