If you are searching for a vibrant, comforting bowl that bursts with flavor without compromising on nutrition, this Healthy Chicken Tortilla Soup Recipe is going to become your new best friend. It’s a beautiful blend of tender shredded chicken, hearty beans, sweet corn, and a medley of warm spices, all simmered in a rich tomato and chicken broth base. The crispy homemade tortilla strips add a delightful crunch that perfectly complements the silky soup. Every spoonful is like a warm hug on a chilly day, packed full of wholesome ingredients that fuel your body and satisfy your soul.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component is simple, everyday pantry or fridge staples that work harmoniously to build layers of flavor, texture, and a stunning color palette in your soup.
- 2 tablespoons olive oil: Essential for sautéing and adding a touch of richness to the soup base.
- 1 medium onion, chopped: Provides a sweet and savory foundation when cooked down.
- 3 cloves garlic, minced: Gives that aromatic punch that wakes up every other ingredient.
- 1 teaspoon ground cumin: Adds smoky earthiness and depth to the flavor profile.
- 1 teaspoon chili powder: Brings gentle heat and a complex chili flavor without overpowering.
- 1/2 teaspoon smoked paprika: Imparts subtle smokiness and vibrant color.
- 1/4 teaspoon ground coriander: Offers citrusy undertones that brighten up the soup.
- 1/4 teaspoon ground cinnamon: Adds unexpected warmth and a hint of sweetness to balance the spices.
- 1 can (14.5 ounces) diced tomatoes: Creates a rich, tangy base and juicy texture.
- 1 can (4 ounces) diced green chilies: Provides mild heat and a fresh, green flavor.
- 4 cups low-sodium chicken broth: Keeps the soup light but flavorful, a perfect cooking medium.
- 2 cups cooked chicken breast, shredded: The hearty protein star that makes this soup satisfying.
- 1 cup corn kernels: Adds sweetness and a pleasant pop with every bite.
- 1/2 cup black beans, drained and rinsed: Brings extra fiber and creamy texture.
- 1/4 cup fresh cilantro, chopped: Brightens the soup with herby freshness right before serving.
- 1 lime, juiced: Introduces a tangy zing that balances all the rich flavors.
- 4 small corn tortillas, cut into strips: Crispy topping that provides irresistible crunch.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Adds a subtle kick and warmth.
- 1/4 teaspoon cayenne pepper: For a gentle spicy heat that elevates the experience.
- 1 avocado, sliced: Creamy garnish that complements the soup perfectly.
- 1/2 cup shredded cheese (optional): A melty, comforting addition for extra richness.
- 1/4 cup sour cream (optional): Adds cooling creaminess to balance the spice.
How to Make Healthy Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and let it soften for about 5 minutes until translucent and fragrant. Next, add the minced garlic and cook for an additional minute to release those warm aromas that signify you’re off to a great start.
Step 2: Toast the Spices
Sprinkle the cumin, chili powder, smoked paprika, coriander, and cinnamon over the softened onion and garlic. Stir continuously to toast the spices for 1 to 2 minutes, unlocking their flavors and filling your kitchen with an irresistible scent that hints at the meal to come.
Step 3: Build the Soup Base
Pour the diced tomatoes including their juice and the diced green chilies into the pot. Stir in the low-sodium chicken broth to create a lush, flavorful broth. Bring everything up to a simmer over medium-high heat, then reduce to medium-low, allowing the flavors to meld beautifully over 10 minutes.
Step 4: Add Protein and Veggies
Stir in the shredded chicken breast, sweet corn kernels, and black beans. Let the soup simmer another 5 to 7 minutes so all the ingredients come together harmoniously. This is where the magic happens—every spoonful will be cozy and satisfying.
Step 5: Season and Prepare Tortilla Strips
Season the soup with salt, black pepper, and cayenne pepper to taste. Meanwhile, cut the corn tortillas into thin strips. Heat a small bit of olive oil in a separate pan and fry the strips until crispy and golden brown. Set them aside on paper towels to drain excess oil. These will add a wonderful crispy texture to your soup.
Step 6: Final Touches
Remove the pot from the heat and stir in the freshly chopped cilantro and the lime juice. These final touches brighten the soup with fresh, zesty notes that tie all the flavors together in perfect harmony. Now you’re ready to serve up a bowl of this gorgeous soup that tastes as good as it looks.
How to Serve Healthy Chicken Tortilla Soup Recipe
Garnishes
Garnishing your Healthy Chicken Tortilla Soup Recipe is where you can really have fun. Top each bowl with crispy tortilla strips for that satisfying crunch, fresh avocado slices for creamy contrast, and a sprinkle of shredded cheese if you like a melty touch. A dollop of sour cream will add a luscious, cooling element that balances the heat beautifully.
Side Dishes
This soup is a fantastic meal on its own, but pairing it with a simple green salad or warm, crusty whole-grain bread will round out your meal perfectly. For a more authentic touch, serve with a side of fresh pico de gallo or a light cabbage slaw to add crunch and vibrancy.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic bowls or mugs for easy eating and extra coziness. You can also arrange bowls with tortilla strips elegantly fanned on top, sprinkled cilantro for color, and lime wedges on the side for guests to squeeze as they please. Offering small bowls of garnishes encourages everyone to customize their bowls and makes the meal interactive and fun.
Make Ahead and Storage
Storing Leftovers
This Healthy Chicken Tortilla Soup Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors often deepen and improve as it rests, making leftovers something to look forward to.
Freezing
You can freeze the soup for up to 3 months. Be sure to omit the tortilla strips before freezing — add those crispy touches fresh each time you reheat. Store in freezer-safe containers or heavy-duty bags, leaving room for expansion.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened, add a splash of chicken broth or water to reach your desired consistency. Add fresh cilantro, lime juice, and tortilla strips just before serving for the best experience.
FAQs
Can I use rotisserie chicken instead of cooking breast?
Absolutely! Rotisserie chicken makes this soup even easier to whip up and adds an extra layer of flavor. Just shred it and add as directed.
Is this soup really healthy? What makes it so?
Yes! This recipe uses lean chicken, lots of veggies, and beans for fiber while limiting sodium and unhealthy fats. Plus, homemade tortilla strips allow control over oil usage versus store-bought processed options.
Can I make this soup vegetarian?
Definitely. Simply substitute vegetable broth for chicken broth and use hearty beans or tofu for protein. The spices and veggies keep the soup deliciously satisfying.
How spicy is the soup? Can I adjust the heat level?
The heat is mild to medium, thanks to chili powder and cayenne used sparingly. You can easily tailor the spiciness by reducing or omitting cayenne or adding fresh jalapeños if you want a kick.
What are some good toppings besides tortilla strips and avocado?
Try diced tomatoes, chopped green onions, a squeeze of lime, or even a handful of crispy pumpkin seeds for crunch and extra nutrition. The soup is versatile so feel free to experiment!
Final Thoughts
I truly hope this Healthy Chicken Tortilla Soup Recipe warms your kitchen and your heart as much as it does mine. It’s a wonderfully balanced, flavorful dish that’s perfect for any day when you want something nourishing and satisfying. Grab your ingredients, gather loved ones, and dive into this deliciously wholesome soup—you’ll be coming back for seconds and thirds without a doubt!
Print
Healthy Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This Healthy Chicken Tortilla Soup is a flavorful and nutritious meal featuring tender shredded chicken, a medley of spices, and fresh vegetables simmered in a savory broth. Crispy tortilla strips and creamy avocado slices add delightful textures and richness, making it perfect for a comforting dinner that’s both wholesome and satisfying.
Ingredients
Sauce and Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 4 cups low-sodium chicken broth
Soup Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Toppings and Garnishes
- 4 small corn tortillas, cut into strips
- 1 avocado, sliced
- 1/2 cup shredded cheese (optional)
- 1/4 cup sour cream (optional)
Instructions
- Heat Olive Oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the chopped onion to the pot and cook for about 5 minutes until it becomes translucent, softening the flavors.
- Add Garlic: Stir in the minced garlic and cook another minute until fragrant, enhancing the soup’s aroma.
- Add Spices: Sprinkle in ground cumin, chili powder, smoked paprika, ground coriander, and ground cinnamon to the onion and garlic mixture.
- Toast Spices: Cook the spices with the aromatics for 1-2 minutes, stirring to release their full flavor.
- Add Tomatoes and Chilies: Pour in the diced tomatoes with their juice and diced green chilies, mixing them well into the base.
- Add Broth: Pour in the chicken broth and stir all ingredients together.
- Simmer Soup Base: Bring the mixture to a simmer over medium-high heat, then reduce to medium-low and let it simmer gently for 10 minutes to blend flavors.
- Add Chicken and Vegetables: Stir in shredded chicken breast, corn kernels, and black beans, integrating them into the soup.
- Continue Simmering: Simmer the soup for an additional 5-7 minutes to meld the flavors further.
- Season Soup: Add salt, black pepper, and cayenne pepper to taste, adjusting seasoning as preferred.
- Prepare Tortilla Strips: While soup simmers, cut corn tortillas into thin strips to prepare for frying.
- Heat Oil for Tortillas: In a separate pan, heat a small amount of olive oil over medium heat to fry the tortilla strips.
- Fry Tortilla Strips: Fry the strips for 2-3 minutes until they are crispy and golden brown.
- Drain Tortillas: Remove the fried tortilla strips and drain them on paper towels to remove excess oil.
- Add Cilantro and Lime: Remove the soup pot from heat and stir in fresh cilantro and lime juice for bright, fresh notes.
- Ladle Soup: Serve the soup into bowls, topping each with crispy tortilla strips, avocado slices, and shredded cheese if desired.
- Add Sour Cream: Add a dollop of sour cream to each serving, if using, for added creaminess.
- Serve: Serve the soup immediately for the best flavor and texture experience.
Notes
- Use low-sodium chicken broth to control salt content and make the soup healthier.
- To make this recipe vegetarian, substitute the chicken broth with vegetable broth and omit the chicken or replace with a plant-based protein.
- For extra spice, increase the cayenne pepper or add chopped fresh jalapeños.
- Shredded cheese and sour cream are optional but add richness and creaminess to the soup.
- Leftover tortilla strips can be stored in an airtight container but are best fresh for crispiness.
