Healthy Chicken Tortilla Soup Recipe
This Healthy Chicken Tortilla Soup is a comforting and flavorful meal perfect for any day. Packed with tender shredded chicken, fire-roasted tomatoes, pinto beans, and a blend of spices, it’s both hearty and nutritious. Topped with fresh avocado, cilantro, cheddar cheese, and crunchy tortilla chips, this soup combines vibrant textures and flavors while being easy to prepare in under an hour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp kosher salt
- 8 cups chicken stock
- 2 (14.5 oz) cans fire roasted tomatoes
- 2 chicken breasts
- 1 (14.5 oz) can pinto beans, drained and rinsed
Toppings
- Avocado slices
- Chopped cilantro
- Shredded cheddar cheese
- Crumbled tortilla chips
- Sliced jalapeños
- Sour cream or Greek yogurt
Instructions
- Sauté Vegetables: In a large Dutch oven or stock pot, heat olive oil over medium heat. Add diced onion and green bell pepper and cook until the onion becomes translucent and the bell pepper is tender, about 4-5 minutes. Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Add Spices: Sprinkle the ground cumin, chili powder, and kosher salt over the vegetables. Stir well to combine and cook for another 1-2 minutes to toast the spices and deepen their flavors.
- Simmer Soup: Pour in the chicken stock, fire-roasted tomatoes, and add the whole chicken breasts to the pot. Bring the mixture to a simmer and let it cook for 15-20 minutes or until the chicken reaches an internal temperature of 165°F and is cooked through.
- Shred Chicken and Add Beans: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir in the drained pinto beans. Cook over low heat for 5 minutes to allow flavors to meld and the soup to thicken slightly.
- Serve and Garnish: Ladle the soup into bowls and top with avocado slices, chopped cilantro, shredded cheddar cheese, crumbled tortilla chips, sliced jalapeños, and a dollop of sour cream or Greek yogurt for a fresh and creamy finish.
Notes
- For added heat, include more jalapeños or a pinch of cayenne pepper in the spice mix.
- Use bone-in chicken breasts or thighs for a richer flavor in the broth.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make this recipe gluten-free, ensure the tortilla chips are gluten-free certified.
- For a vegetarian alternative, substitute chicken with extra beans and vegetable stock.
Find it online: https://bitezly.com/healthy-chicken-tortilla-soup-recipe/
