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Healthy Chicken Tortilla Soup

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A light yet flavorful chicken tortilla soup packed with lean protein, fiber-rich beans, and colorful vegetables in a zesty tomato broth – a healthier take on the classic comfort food.

Ingredients

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  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 cups cooked shredded chicken breast
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • Baked tortilla strips, for topping
  • Avocado slices, for serving (optional)
  • Low-fat shredded cheese, for topping (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2–3 minutes until fragrant.
  2. Stir in bell pepper and jalapeño (if using), and cook for another 3–4 minutes until slightly softened.
  3. Add cumin, chili powder, paprika, salt, and pepper. Stir to coat the vegetables in the spices.
  4. Pour in chicken broth and diced tomatoes. Bring to a simmer.
  5. Add black beans, corn, and shredded chicken. Simmer uncovered for 15–20 minutes to let the flavors develop.
  6. Stir in lime juice and cilantro. Taste and adjust seasoning if needed.
  7. Ladle into bowls and top with baked tortilla strips, avocado slices, and cheese if desired.

Notes

  • Use rotisserie chicken to save time.
  • Substitute pinto beans or kidney beans for black beans if preferred.
  • For extra heat, add a dash of hot sauce or more jalapeño.

Nutrition

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