Warm, healthy and easy to make, this Chicken Tortilla Soup fills the kitchen with warm spices and fresh lime. It cooks slowly and tastes great for weeknight dinners or meal prep.
This Healthy Chicken Tortilla Soup uses simple ingredients and a slow cooker so you can set it and forget it. If you like one-pot chicken meals, try the Mediterranean chicken orzo recipe for another easy dinner option.
Why make this recipe
This soup is hearty, low in sodium when you use low-sodium broth, and full of fiber from beans and corn. It uses lean chicken and fresh lime for bright flavor. It is perfect for meal prep, leftovers, or a healthy family dinner. If you prefer bowl-style meals with similar healthy notes, check the Greek chicken bowls recipe for more ideas.
How to make Healthy Chicken Tortilla Soup
Ingredients :
- 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 teaspoon 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
- 6 small corn tortillas (cut thinly into strips)
- Olive oil, coconut oil or avocado oil ( for frying)
Directions :
- Add the black beans, tomatoes, corn, peppers, garlic, broth, and spices to a crock pot and stir to combine.
- Nestle the uncooked chicken in the soup so that it’s fully covered.
- 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.
- 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 strips in batches for 45 seconds on each side, until golden and crispy. Transfer to paper towel to cool slightly. They’ll continue to crisp as they cool.
- 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.
How to serve Healthy Chicken Tortilla Soup
Serve the soup hot in bowls. Add a dollop of Greek yogurt or sour cream, sliced avocado, extra cilantro, and a squeeze of lime. Sprinkle the crispy tortilla strips on top right before serving so they stay crunchy. For a Tex-Mex plate, pair with a simple salad or warm corn tortillas. You can also use the tortillas to make chips or try a similar fried tortilla idea from Chi-Chi’s chicken chimichangas for party snacks.
How to store Healthy Chicken Tortilla Soup
Cool the soup to room temperature, then put it in an airtight container. Store it in the fridge for up to 4 days. To freeze, put cooled soup in freezer-safe containers or bags and freeze up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat until hot. If the soup thickens after freezing, add a little chicken broth or water when reheating.
Tips to make Healthy Chicken Tortilla Soup
- Use low-sodium chicken broth so you can control the salt.
- If you want more heat, add a diced jalapeño or a pinch of cayenne.
- Browning the peppers in a pan before adding to the crock pot adds more flavor.
- Shred the chicken well so it soaks up the broth and spices.
- Fry tortilla strips in small batches so the oil stays hot and they crisp evenly.
- For other meal prep ideas and bowls, see the chicken enchilada bowls post.
Variation (if any)
- Vegetarian: Omit the chicken and add extra beans or firm tofu.
- Stove-top version: Cook on the stove at low simmer for 40-50 minutes until chicken is tender.
- Spicy: Add chopped green chiles or hot sauce to taste.
- For a cheesy, richer side idea try a chimichanga-style option from this white cheese chimichangas copycat recipe.
FAQs
Q: Can I use rotisserie chicken instead of cooking chicken in the crock pot?
A: Yes. Add shredded rotisserie chicken in the last 15 minutes of cooking to warm through.
Q: Can I make this soup on the stove?
A: Yes. Combine ingredients in a large pot, simmer covered for 40–50 minutes until chicken is done, then shred.
Q: How do I keep the tortilla strips from getting soggy?
A: Add the fried tortilla strips right before serving and do not store them in the soup.
Q: Can I use tomato salsa instead of fire roasted tomatoes?
A: Yes, use a mild or medium salsa and reduce added salt.
Q: Is this soup freezer friendly?
A: Yes. Freeze in airtight containers for up to 3 months and thaw overnight in the fridge.
Conclusion
For more healthy versions and ideas, see the All the Healthy Things take on this soup at All the Healthy Things’ Healthy Chicken Tortilla Soup. You can also compare flavors with the Danilicious version at Danilicious’ Healthy Chicken Tortilla Soup. If you want a quick stovetop method, Erin Lives Whole offers an easy approach at Erin Lives Whole’s easy chicken tortilla soup. For a crock pot focus, check the Yummy Healthy Easy crock pot recipe at Yummy Healthy Easy’s crock pot chicken tortilla soup. For a lighter calorie version, see Lil’ Luna’s under-250-calories take at Lil’ Luna’s Healthy Chicken Tortilla Soup {Under 250 Calories!}.
Healthy Chicken Tortilla Soup
Ingredients
Method
- Add the black beans, tomatoes, corn, peppers, garlic, broth, and spices to a crock pot and stir to combine.
- Nestle the uncooked chicken in the soup so that it’s fully covered.
- 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.
- For 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 strips in batches for 45 seconds on each side, until golden and crispy. Transfer to paper towel to cool slightly.
- Serve warm with sliced avocado, cilantro, lime juice and crispy tortilla strips.
