Healthy Chicken Tortilla Soup

4.54 from 26 votes

This delicious and healthy chicken tortilla soup is filled with so much flavor! Tender chicken, sweet corn, black beans, and veggies create an easy crock pot meal for the entire family.

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Prep Time5

Cook Time6 55

Total Time7

Servings: servings

Author: Molly Thompson

INGREDIENTS

Chicken Tortilla Soup

1 (15oz) can black beans drained and rinsed
1- (14.5 oz) can fire roasted tomatoes
1 ½ cups frozen corn canned or fresh corn works too
2 bell peppers chopped (any color)
3 cloves garlic minced
2 cups low-sodium chicken broth
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons paprika
1.5 lbs boneless skinless chicken breasts or chicken thighs
¼ cup fresh cilantro finely chopped
2 tablespoons lime juice (1 lime)
Toppings: Greek yogurt, sour cream, avocado, cilantro or red onion

Crispy Tortilla Strips

6 small corn tortillas cut thinly into strips
Olive oil, coconut oil or avocado oil for frying

INSTRUCTIONS

Add the black beans, tomatoes, corn, peppers, garlic, broth, and spices to a crock pot and stir to combine.
1 (15oz) can black beans, 1- (14.5 oz) can fire roasted tomatoes, 1 ½ cups frozen corn, 2 bell peppers, 3 cloves garlic, 2 cups low-sodium chicken broth, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoons salt, 1/2 teaspoon black pepper, 2 teaspoons paprika
Nestle the uncooked chicken in the soup so that it's full covered.
1.5 lbs boneless skinless chicken breasts
Cover and cook on low for 6-8 hours or on high for 4-6 hours. Remove the chicken from the soup and use two forks to pull it apart. Place the shredded chicken back in the soup with the lime juice and chopped cilantro and stir well.
¼ cup fresh cilantro, 2 tablespoons lime juice
To make the tortilla strips, thinly slice corn tortillas into skinny strips. Drizzle enough oil in the bottom of a medium pan to cover the bottom and heat over medium-high. Fry the tortilla trips in batches for 45 seconds on each side, until golden and crispy. Transfer to the paper towel to cool slightly. They'll continue to crisp as they cool.
6 small corn tortillas, Olive oil, coconut oil or avocado oil
Serve warm with sliced avocado, cilantro, lime juice and crispy tortilla strips. Tortilla soup stays fresh in an airtight container in the fridge for up to 4 days.

Notes

Stovetop healthy chicken tortilla soup. Saute the veggies and garlic in a Dutch oven or stock pot with olive oil. Add the rest of the ingredients and bring to a boil and simmer for 25 minutes. Remove the chicken, shred, and add it back to the pot.

Use leftover chicken. If you have rotisserie chicken in the fridge, you can cook the soup in the slow cooker or on the stove top and mix it in at the end.

Freeze Before Cooking: Add all of the ingredients to a freezer bag. Lay it flat in the freezer and freeze until solid. Thaw overnight in the fridge, dump everything into the crock pot, and follow cooking instructions.

Freeze Leftovers: Freeze soup in an airtight container for up to 3 months. Thaw overnight in the fridge.

Reheat: reheat the soup by bringing it to a gentle boil until heated through in a saucepan or Dutch oven.

Nutrition

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