Cancer Nutrition Consortium

White Bean Chicken Tortilla Soup

A scrumptious and hearty chicken soup, perfect for any time of day!

Serves 6.


  • 1 tsp Olive Oil
  • 1 cup Onion Minced
  • 1 lb Boneless Chicken Breast or thigh
  • 4 cups Chicken Broth Low Sodium
  • 14 oz Cannellini Beans Canned; Drained; Rinsed
  • 2 cups Kale Collard, and/or spinach: Cut in to medium pieces
  • 1 tsp Cilantro Minced
  • 20 Tortilla Chips Unsalted; Crushed
  • Salt To taste
  • Pepper To taste


  1. Add olive oil to a hot soup pot. Cook onions until translucent.
  2. Add chicken until just golden brown without cooking all the way.
  3. Add broth, beans and greens.
  4. Bring to a boil, lower heat and simmer low for 20 minutes.
  5. Add cilantro and tortilla chips. Cook until chips are soft.
  6. Adjust seasoning. Serve hot.

Nutrition Info

Calories: 210

Total Fat: 4g

Saturated Fat: 1g

Sodium: 320mg

Potassium: 535mg

Total Carbohydrate: 19g

Dietary Fiber: 4g

Protein: 25g

Posted on: February 10, 2015

By: Chef Orlando Ramos

New York University Langone’s Laura and Isaac Perlmutter Cancer Center

Orlando Ramos is the Executive Chef at New York University Langone's Laura and Isaac Perlmutter Center.