30-Minute Healthy Chicken Tortilla Soup

Prep:10 min Cook: 20 min Serve: 10

I- Ingredients

  • 10 corn tortillas (small, cut into 1/4-inch wide strips)
  • 2 Tbsp olive oil
  • 1 tsp kosher salt (or to taste)
  • 2 Tbsp olive oil
  • 1 cup vidalia onion (1 medium onion, peeled and diced small )
  • 1 jalapeno pepper
  • 4 garlic cloves (peeled and finely minced)
  • 32 ounces low sodium chicken broth
  • 29 ounces diced tomatoes
  • 15 ounces black beans (drained and rinsed)
  • 2 cups cooked chicken
  • 1 1/2 cups corn
  • 1 Tbsp lime juice
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp salt (or to taste)
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (to taste)
  • 1/3 cup cilantro leaves (fresh, finely minced)
  • Avocado (diced, for serving, optional for serving)
  • Shredded cheese (optional for serving)
  • Sour cream (optional for serving)

II- Directions

  1. The Tortilla Strips:
    1. Preheat oven to 375F
    2. Line a baking sheet with a Silpat or foil to save cleanup time
    3. Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt
    4. Toss with hands to coat evenly, and bake for about 15 to 18 minutes
    5. While strips bake, begin making the soup.
  2. The Soup:
    1. To a large Dutch oven or stockpot, add 2 Tbsp olive oil and heat over medium-high heat to warm.
    2. Add the onion, jalapeno, and sauté for about 5 minutes.
    3. Stir intermittently.
    4. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
    5. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
    6. Allow mixture to boil gently for about 5 to 7 minutes. If you prefer your soup to have more broth, add 1 to 2 cups of water
    7. Add the cilantro and boil 1 minute.
    8. Taste soup and add salt to taste.
  3. The Tortilla Soup:
    1. Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.
    2. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
    3. Extra tortilla strips will keep in airtight at room temp for up to 5 days.

III- Nutrition Facts

Serving Size: 1 medium cup

  • 347 Calories;
  • Fat: 12g;
  • Saturated fat: 2g;
  • Cholesterol: 30mg;
  • Carbs: 45g;
  • Fiber: 7g;
  • Sugar: 5g;
  • Protein: 16g.

Share the recipe:

3 More healthy recipes you'll Like: