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
Scale
- 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