Healthy Chicken Tortilla Soup
This chicken tortilla soup is a warm and cozy dinner recipe perfect for cold winter days! It's nutritious, packed with veggies, and high protein. And it's super flavorful and filling!
Equipment
- Soup Pot
Ingredients
For Soup:
- 2 teaspoons olive oil
- 1 white onion diced
- 1 bell pepper diced
- 1 14.4 oz can black beans rinsed and drained
- 1 14.5oz can corn rinsed and drained
- 1 14.5oz can chopped tomatoes
- 2 cups shredded rotisserie chicken or 2 chicken breasts, shredded
- 3 cups chicken broth
- 1 lime juiced
- 1 tablespoon ground cumin
- 1½ teaspoons oregano
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- sprinkle of salt to taste
- cracked black pepper to taste
- 1/2 cup plain greek yogurt optional, for creaminess
- optional toppings: diced jalapeños, cilantro, lime juice
For Tortilla Strips:
- 6 small tortillas I used almond flour tortillas but you could use corn, whole wheat, etc
- drizzle of olive oil
Instructions
For Soup:
- In your soup pot, start by softening the onion and bell pepper in a drizzle of olive oil on medium/high heat for about 5 minutes.
- Add in corn, black beans, canned tomatoes, and shredded chicken. Combine and add the remaining ingredients: chicken broth, lime juice, and spices. Let simmer on medium heat for about 10 minutes.
- Optional: add in 1/2 cup plain greek yogurt to the pot for creaminess and more protein.
- Let the soup simmer on low for a minimum of 15 minutes (the longer the better!) to let all the flavors combine.
- Garnish with avocado diced jalapeños, cilantro, lime juice, or tortilla chips. Enjoy!
For Tortilla Strips:
- Slice the stack of tortillas down the middle and then into 1/2 inch strips. Add the strips to a baking sheet lined with parchment paper and a drizzle of olive oil. Bake at 400F for about 10-12 minutes or until golden brown and cripsy.
Notes
For convenience, you can always use a packet of your favorite taco seasoning instead of buying each seasoning individually!