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Healthy Chicken Tortilla Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 70 reviews
  • Author: Megane
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Fat

Description

This Healthy Chicken Tortilla Soup is a flavorful, hearty, and nutritious meal perfect for any season. Made with tender chicken, crunchy homemade tortilla strips, and a mix of spices and fresh ingredients, this soup is both comforting and delicious. It uses simple, wholesome ingredients and comes together on the stovetop, making it a convenient yet satisfying dish for family dinners or meal prep.

Ingredients

Scale

Tortilla Strips

  • 9 corn tortillas, cut into thin strips
  • 1 tablespoon oil (for frying tortillas)

Soup

  • 4 garlic cloves, minced
  • 2 lbs chicken breasts or chicken thighs, boneless & skinless
  • 1 tablespoon oil (for sautéing garlic and chicken)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Pinch of cayenne pepper
  • 5 cups low sodium chicken broth
  • 2 x 14 oz cans tomato sauce, low sodium
  • 2 cups corn, fresh or frozen
  • 14 oz can black beans, low sodium, rinsed & drained

Garnishes

  • Cilantro, chopped
  • Lime wedges
  • Red onion, finely chopped
  • Avocado, diced

Instructions

  1. Fry Tortilla Strips: Preheat a Dutch oven or large pot over medium heat and swirl in 1 tablespoon of oil to coat the bottom. Add the tortilla strips and cook, stirring frequently, until they turn golden brown and crispy. Remove the tortilla strips from the pot and set aside on a plate.
  2. Sauté Garlic: In the same pot, add the remaining 1 tablespoon of oil and minced garlic. Sauté for about 30 seconds, stirring constantly to prevent burning, until fragrant.
  3. Cook Chicken with Spices: Add the chicken breasts or thighs to the pot along with smoked paprika, cumin, chili powder, salt, and a pinch of cayenne. Cook for approximately 5 minutes, stirring occasionally, until the chicken is browned on the outside.
  4. Add Broth and Veggies: Pour in the chicken broth and tomato sauce, then add corn and black beans. Stir well to combine, cover the pot, and bring the soup to a boil. After boiling, reduce the heat to low and let it simmer gently for 20 minutes to meld the flavors and cook the chicken through.
  5. Shred Chicken: Remove the lid and carefully take out the cooked chicken onto a plate. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
  6. Serve: Ladle the soup into bowls, topping each serving with the crispy tortilla strips and garnishes such as chopped cilantro, lime wedges, red onion, and diced avocado. Serve immediately while hot.

Notes

  • Storage: Refrigerate leftovers in an airtight container or in the pot for up to 5 days. Reheat gently by simmering on low heat for 5 to 7 minutes.
  • Freezing: Freeze the soup in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Chicken Choice: Both chicken breasts and thighs work well; thighs will yield a juicier soup.
  • Garnishes: Feel free to customize garnishes with your favorite toppings like shredded cheese or sour cream.

Nutrition

  • Serving Size: 1 cup (approx.)
  • Calories: 220
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 65mg

Find it online: https://comfortplates.com/healthy-chicken-tortilla-soup-recipe/