Let me tell you, this Healthy Chicken Tortilla Soup is a total lifesaver on busy weeknights or when you just need a big warm hug in a bowl.
It’s cozy, flavorful, and packed with good-for-you ingredients like lean chicken, beans, and veggies.
Plus, it’s super kid-friendly—you can set out the toppings and let everyone customize their own bowl (which my kids absolutely love). This recipe is quick, easy, and feels like a win for the whole family.
What You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper (red or yellow), diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chilies
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen or canned corn (drained if canned)
- Salt and pepper, to taste
Toppings (optional but amazing):
- Crispy tortilla strips or crushed tortilla chips
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Chopped fresh cilantro
- Lime wedges
Pro Tips
- Use rotisserie chicken: It’s a huge time-saver, and the flavor is unbeatable.
- Adjust the spice: If your kids aren’t into heat, go easy on the chili powder or skip the green chilies. Add more to your bowl if you like it spicy!
- Crisp your tortilla strips: Lightly brush store-bought tortillas with oil, slice them into strips, and bake until crispy for a fun, homemade touch.
- Make it creamy: Add a splash of coconut milk or a dollop of Greek yogurt to make it richer and creamier.
- Prep the toppings ahead of time: Chop the avocado, shred the cheese, and slice the lime while the soup simmers for a stress-free dinner.
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Substitutions and Variations
- Chicken: Swap with cooked turkey or shredded rotisserie chicken.
- Beans: Use pinto or kidney beans if you don’t have black beans.
- Vegetarian version: Skip the chicken and add extra beans or diced sweet potato. Use vegetable broth instead of chicken broth.
- Tortilla strips: Crushed tortilla chips or baked pita chips work too.
Make Ahead Tips
- Make the soup base (without the toppings) a day ahead and store it in the fridge. Reheat and add fresh toppings before serving.
- Shred your chicken in advance and freeze it in portions for easy meal prep.
How to Make Healthy Chicken Tortilla Soup
1. Sauté the Veggies
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell pepper. Sauté for 3–5 minutes until softened.
2. Add the Spices
Stir in cumin, chili powder, and smoked paprika. Cook for 1–2 minutes to bloom the spices.
3. Simmer the Soup
Add diced tomatoes, green chilies, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add Chicken, Beans, and Corn
Stir in the shredded chicken, black beans, and corn. Simmer for another 5–10 minutes to heat everything through. Season with salt and pepper to taste.
5. Serve and Top
Ladle the soup into bowls and let everyone add their favorite toppings like crispy tortilla strips, avocado, cheese, cilantro, and a squeeze of lime.
Leftovers and Storage
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- Freeze the soup (without toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Keep the toppings separate to avoid sogginess when reheating.
Conclusion
This Healthy Chicken Tortilla Soup is like a little fiesta in a bowl—perfect for family dinners or even meal prep. It’s hearty, comforting, and loaded with flavor. Give it a try and let me know how it turned out for you! Don’t forget to drop a comment with your favorite toppings or any questions—I’d love to hear from you! 🌟