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Microwave Chicken Tortilla Soup

Microwave Chicken Tortilla Soup
Microwave Chicken Tortilla Soup
This healthy recipe comes from NDSU Extension Service.


  • 1 (14-oz.) bag whole-kernel corn, frozen
  • 1 (15-oz.) can black beans
  • 1 (15-oz.) can kidney or cannellini beans
  • 1 (14.5-oz.) can diced tomatoes, no sodium
  • 1 (4-oz.) can green chilies, chopped, drained
  • 1 (14.5-oz.) can chicken broth, low sodium
  • 1 (10-oz.) can chunked chicken
  • 1 (10-oz.) can cheddar cheese soup (reduced fat and/or sodium)
  • Optional toppings: Crushed tortilla chips, shredded cheese, diced tomatoes


  • Open all the cans. Drain and rinse beans in a strainer. Place all ingredients in a large microwave-safe bowl and cover with plastic wrap. Cook on high for 18 minutes, stirring three times or until chicken is heated through. Serve.
  • Alternative directions: Place in a large pot on the stove and heat thoroughly. Refrigerate leftovers. use to top baked potatoes, past or rice. Or freeze in meal-sized portions if you will not use the leftovers within 3 days.

Makes 10 servings.

Per Serving: about 170 calories, 4 grams (g) of fat, 22 g carbohydrate, 13 g protein, and 520 mg sodium

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