Description
This Healthy Chicken Tortilla Soup is the perfect combination of comfort and nutrition! Packed with shredded chicken, vibrant veggies, black beans, and a flavorful broth, it’s an easy and hearty meal you can whip up in under an hour. With customizable toppings like avocado, baked tortilla strips, and a dollop of yogurt, this soup is as versatile as it is delicious. Perfect for meal prepping or a weeknight dinner!
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon oregano
- 6 cups chicken broth (low sodium)
- 1 (14-ounce) can diced tomatoes (fire-roasted if possible)
- 1 (14-ounce) can black beans, rinsed and drained
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and black pepper, to taste
For the toppings (optional):
- Baked tortilla strips or crushed tortilla chips
- Diced avocado
- Shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro
- Lime wedges
- Greek yogurt or sour cream
Instructions
- Sauté the veggies: Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes. Add the diced bell peppers and zucchini, cooking for an additional 5 minutes, stirring occasionally.
- Add the spices: Stir in ground cumin, smoked paprika, chili powder, and oregano. Let cook for 1 minute to release the spices’ aroma.
- Build the base: Pour in chicken broth and canned diced tomatoes (with their juices). Stir in black beans and corn. Bring the soup to a gentle simmer over medium-high heat.
- Add the chicken: Stir in the shredded chicken and allow the soup to simmer for 10–15 minutes. Adjust seasoning with salt and black pepper to taste.
- Add final touches: Turn off the heat and stir in lime juice and chopped cilantro for a bright, fresh finish.
- Serve: Ladle the soup into bowls and garnish with your desired toppings such as baked tortilla strips, diced avocado, shredded cheese, Greek yogurt, and fresh cilantro. Serve with lime wedges for an extra pop of flavor!
Notes
- For a vegetarian version, replace chicken with extra black beans or chickpeas and use vegetable broth instead of chicken broth.
- Fire-roasted tomatoes add an extra depth of flavor, but regular diced tomatoes work well too.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Lunch
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Bowl
- Calories: ~250 Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: Chicken tortilla soup, healthy soup, chicken soup, Mexican soup, easy dinner recipes