Description
A flavorful and wholesome chicken tortilla soup packed with lean protein, fresh vegetables, and bold spices—light yet satisfying, and perfect for a nutritious lunch or dinner.
Ingredients
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, chopped
1 jalapeño, seeded and chopped (optional)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
4 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes
1 cup corn kernels (fresh, frozen, or canned)
1 (15 oz) can black beans, drained and rinsed
2 cups cooked, shredded chicken breast
Juice of 1 lime
1/4 cup chopped fresh cilantro
Optional toppings: baked tortilla strips, avocado, Greek yogurt, shredded cheese
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
2. Add garlic, bell pepper, and jalapeño. Cook for another 2–3 minutes.
3. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook 1 minute until fragrant.
4. Add chicken broth, diced tomatoes, corn, black beans, and shredded chicken. Bring to a boil.
5. Reduce heat and simmer uncovered for 15–20 minutes to allow flavors to meld.
6. Stir in lime juice and fresh cilantro just before serving.
7. Ladle into bowls and top with desired healthy toppings.
Notes
Use rotisserie chicken for a shortcut.
To make it spicier, leave in jalapeño seeds or add hot sauce.
Leftovers keep well in the fridge for 4 days or freeze up to 3 months.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 60mg
Keywords: healthy chicken tortilla soup, clean eating soup, gluten free soup, high protein soup