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Tortilla Soup With Black Beans
Low Calorie Recipe

Written by Sky Taylor, Diet Bites


Another favorite Diet Bites recipe.

We've taken Tortilla Soup to another level. Hold onto your spoons and grab your apron. Yes, that's the one - the one adorned with the red chili peppers.

Ingredient List, Preparation Notes for Tortilla Soup With Black Beans

Ingredients for this low calorie recipe:

1 small can of black beans, drained and rinsed (about 400 calories)

3 medium-sized (14.5 - 16 ounce) cans of fat-free chicken broth

1/2 bunch of washed & chopped  cilantro (or use dried cilantro)

1 ripe avocado, peeled and sliced into small chunks (coat with some of the lime juice to prevent browning)

3 tiny pinches of Thyme

1 pinch of Marjoram
1 Tablespoon of dried onion flakes

8 ounces of shredded skim Mozzarella cheese
Fritoes or corn chips
2 small limes, diced into WEDGES and seeded (leave limes in small wedges)

1 small package of chicken tenders

sea salt (though regular or coarse salt will also work well)

pepper, if desired 

How to Prepare Black Bean Tortilla Soup

Empty the chicken broth and chopped cilantro into a large kettle or pot, adding 2 cans of water, the dried onion flakes, thyme and marjoram. Cook on medium heat.

While the broth is warming, rub the sea salt into the raw chicken tenders.

Spray a skillet or pan with non-stick cooking spray and cook chicken slowly so that it caramelizes on both sides WITHOUT becoming tough. If you do end up with some tough edges, toss those aside as you'll only want the tender nuggets inside your soup.

When chicken is done, cut into bite-sized chunks and transfer to the broth. Cook until hot but not bubbly.

Toss in the diced, seeded limes - leaving on the rinds. These are very visible in the soup - and are intended to flavor the soup.

Do NOT eat the rinds. The rinds add a citrus bite to the soup as well as an exotic beauty. Finally, add the black beans.

Serving Notes

Each single-serving bowl of the soup should be topped with one-ounce of cheese. Next, scatter a few of the avocado chunks onto the soup. Crush a few of the corn chips to add to the soup just before serving.

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