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Nacho Chicken Soup

Nacho Chicken Soup

Oxmoor House MARCH 2006

  • Yield: 7 servings (serving size: 1 1/2 cups soup and about 3 tablespoons cheese)


  • 2 (15-ounce) cans no-salt-added pinto beans, undrained
  • 4 cups frozen cooked diced chicken breast, thawed
  • 2 cups low-sodium chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 (11-ounce) jar salsa (about 1 1/4 cups)
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese
  • Low-fat tortilla chips (optional)


Place pinto beans in a food processor; process until smooth.

Spoon bean puree into a large Dutch oven. Add chicken and next 4 ingredients; stir well. Cook over medium heat 15 minutes or until thoroughly heated.

Ladle soup into bowls; top each with about 3 tablespoons cheese. Serve with low-fat tortilla chips, if desired (chips not included in analysis).

Tip: If you need to reduce the amount of sodium in this recipe, use 1 (14 1/2-ounce) can no-salt-added tomatoes.

Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 0.0%
  • Fat: 8.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 42g
  • Carbohydrate: 26.9g
  • Fiber: 7.8g
  • Cholesterol: 91mg
  • Iron: 0.0mg
  • Sodium: 797mg
  • Calcium: 0.0mg

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Nacho Chicken Soup recipe