This hearty, veggie-packed soup packs a bit of heat, thanks to the tomatoes and green chiles! If you prefer things milder, swap in a 15-ounce can of no-salt-added diced tomatoes and add 2 teaspoons of low-sodium taco seasoning., January 2021


Credit: Brie Passano

Recipe Summary

15 mins
15 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat toaster oven (or oven) to 350°F. Slice tortillas into ¼-inch-wide strips and place on toaster-oven tray (or baking sheet); drizzle with oil and toss to coat. Bake until lightly crisped and just starting to brown on the edges, about 5 minutes. Set aside to cool.

  • Meanwhile, combine broth, tomatoes with chiles, black beans, and corn in a large heavy saucepan. Bring to a boil over medium-high heat. Stir in kale (or spinach) and chicken; cook, stirring, until the greens are tender, 3 to 5 minutes.

  • Divide among 4 soup bowls and top each with tortilla strips. Serve with lime wedges, if desired.


Look for greens that have been individually frozen (labeled as IQF). These are sold in bags rather than blocks, allowing you to measure out as much as needed. Kale or spinach frozen in blocks must be used all at once.

To poach chicken breasts: Bring 2 cups water or low-sodium chicken broth to a boil in a large shallow pan. Add 2 boneless, skinless chicken breasts (8 oz. total) and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer to a cutting board, let cool, and then gently shred with 2 forks. Cooked chicken will keep in the freezer for up to 3 months. Defrost it in the refrigerator 1 day before serving.

Nutrition Facts

1¾ cups
226 calories; fat 4g; cholesterol 36mg; sodium 447mg; carbohydrates 28g; dietary fiber 5g; protein 20g; sugars 5g; saturated fat 1g.