Healthy Chicken Tortilla Soup
A flavorful and nutritious recipe for healthy chicken tortilla soup made with fresh vegetables, lean chicken, and bold spices. Perfect for a quick, low-calorie, and easy-to-make dinner.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 cup corn fresh or frozen
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
- Tortilla strips for topping
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and garlic, and sauté until fragrant (about 2-3 minutes).
- Cook the Chicken: Add the chicken breasts and sear them on both sides for 2-3 minutes.
- Add Vegetables and Spices: Stir in diced tomatoes, bell peppers, corn, black beans, chili powder, cumin, smoked paprika, salt, and black pepper.
- Simmer the Soup: Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
- Finish with Lime Juice: Stir in the juice of 1 lime to brighten the flavors.
- Serve and Garnish: Ladle the soup into bowls and top with tortilla strips, cilantro, avocado slices, or Greek yogurt as desired.
Notes
Customizations: For a vegetarian version, swap the chicken for chickpeas or tofu and use vegetable broth.
Make Ahead: The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop.
Spice Level: Adjust chili powder and smoked paprika to taste. Add fresh jalapeños for more heat.
No Beans Version: Skip the black beans and increase the vegetables (e.g., zucchini or kale) for a healthy chicken tortilla soup no beans.
Make Ahead: The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop.
Spice Level: Adjust chili powder and smoked paprika to taste. Add fresh jalapeños for more heat.
No Beans Version: Skip the black beans and increase the vegetables (e.g., zucchini or kale) for a healthy chicken tortilla soup no beans.
Nutrition
Serving: 1ServingCalories: 179kcalCarbohydrates: 10gProtein: 21gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 45mgSodium: 289mgPotassium: 542mgFiber: 1gSugar: 3gVitamin A: 874IUVitamin C: 27mgCalcium: 22mgIron: 2mg
Tried this recipe?Let us know how it was!