Healthy Chicken Tortilla Soup
A comforting and wholesome twist on a classic soup. This Healthy Chicken Tortilla Soup uses lean protein, vegetables, and a light broth to deliver big flavor with fewer calories. Perfect for meal prep or a cozy weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 medium jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 cup diced tomatoes
- 1 cup black beans, drained
- 1 cup corn kernels
- to taste salt and pepper
- 6 corn tortilla strips, baked or baked until crisp
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
- ¼ cup plain Greek yogurt (optional, for topping)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, until it starts to soften.
- Stir in the garlic and jalapeño. Sauté for about 1 minute until fragrant.
- Add the cumin, chili powder, and paprika. Give it a quick stir to bloom the spices.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the shredded chicken, tomatoes, black beans, and corn. Simmer for 8–10 minutes to combine flavors.
- Season with salt and pepper to taste. If you like it spicier, add a pinch more jalapeño.
- Just before serving, stir in half of the cilantro.
- Ladle into bowls and top with tortilla strips. Add a dollop of Greek yogurt if you’re using it, a squeeze of lime, and a sprinkle of the remaining cilantro.