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
Scale
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.
