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Healthy Chicken Tortilla Soup

A warm and wholesome soup filled with tender chicken, fresh vegetables, and topped with crunchy tortilla strips and cilantro.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 cup onion, chopped Adds sweetness
  • 2 cloves garlic, minced For flavor
  • 1 medium bell pepper, diced Use any color
  • 1 cup corn kernels Fresh or frozen
  • 1 can (15 oz) black beans, drained and rinsed Ensure they are rinsed to reduce sodium
  • 1 can (14.5 oz) diced tomatoes With juices
  • 4 cups chicken broth Low-sodium preferred
  • 2 cups cooked chicken, shredded Rotisserie chicken works well
  • 1 teaspoon cumin For depth of flavor
  • 1 teaspoon chili powder Adjust to taste
  • to taste Salt and pepper
  • as desired Tortilla strips for garnish For crunch
  • as desired Fresh cilantro for garnish Adds freshness

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent (approximately 5 minutes).
  3. Stir in the diced bell pepper and corn kernels. Cook for an additional 3-4 minutes until slightly tender.
  4. Pour in the black beans, diced tomatoes (with their juices), chicken broth, shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for about 15 minutes, letting the flavors meld.
  6. Ladle the soup into bowls and top with crispy tortilla strips and fresh cilantro. Enjoy your delicious creation!

Notes

Feel free to mix in other vegetables like zucchini or spinach for added nutrition. To store, keep in an airtight container in the refrigerator for up to 3 days, or freeze in a freezer-safe container for 2-3 months.