Calories in Chicken Tortilla Fiesta Soup

Food analysis

Low In Fat Low Calorie Density High Sodium
There is 69 calories in 184 grams of Chicken Tortilla Fiesta Soup. With 32 calories per 100 grams, this food would be considered a Low calorie density food. A Low calorie density usually indicate that you can consume a larger amount of food with less calories and are usually good choices when dieting.

Chicken Tortilla Fiesta Soup is High in carbohydrates, Medium in proteins and Very Low in fats. You can look at the macronutrients graph below for a detailed ratio.

With 5 grams of "Net carbohydrates" per 100 grams, it must be consumed with moderation if you are following a Keto or Ketosis diet.

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Macronutrients split

Nutrients and how much we eat of it play an important role on our health and body composition. To learn more on theses, check our blog posts on Proteins, Carbohydrates and Fats.

A soup that is all about Mexican feistiness and is popular all over the globe. It is just as the name suggests, complete food with tasty chicken and crispy tortilla making it the favorite of many. So if you are craving for some hot Mexican dish this is the one to go for.

The pros and cons of chicken tortilla fiesta soup

Pros

• A good source of protein and important nutrients coming from the chicken and veggies
  
  
• Low in calories so a good choice if you are dieting
  
  

Cons

• The soup is high in sodium so people suffering from cardiovascular diseases need to keep away from it as it may spike the blood pressure
  
  
• The Chicken Tortilla Fiesta Soup is high in carbs so people on a keto or ketosis diet need to practice portion control
  
  

Chicken Tortilla Fiesta Soup Recipe

Ingredients

• 1TBSP olive oil
  
  
• onion chopped-1 medium
  
  
• garlic, minced-3 cloves
  
  
• 15-ounce can pinto beans-1
  
  
• 15-ounce can crushed tomatoes-1
  
  
• chopped green chiles-1 4-ounce can
  
  
• low-sodium chicken stock-2 cups
  
  
• ground cumin-1 teaspoon
  
  
• 1 teaspoon chilli powder
  
  
• 1 teaspoon dried oregano
  
  
• 1/2 cup frozen corn
  
  
• 1 cup salsa
  
  
• Salt and freshly ground black pepper, to taste
  
  
• cooked chicken breast, shredded-10 ounces
  
  
• 2 green onions, chopped
  
  
• Tortilla chips
  
  

Procedure

• Warm the olive oil in a large Dutch oven over medium-high heat.
  
  
• Cook for 5 minutes after adding onion and garlic or until the onion softens.
  
  
• Add the pinto beans, crushed tomatoes, green chiles, chicken stock, cumin, chilli powder, oregano, frozen corn and salsa and stir
  
  
• Add salt and pepper according to taste
  
  
• Bring the chicken to a boil in the pot. Reduce the heat to medium and continue to cook for 15 to 20 minutes to allow the flavours to develop and the veggies to be cooked through. Serve with tortilla chips and green onions on top.

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