why make this recipe
Healthy Chicken Tortilla Soup is a delightful dish that warms your heart and nourishes your body. It’s packed with lean protein from the chicken, fiber from the beans, and plenty of vitamins from the fresh ingredients. This soup is not only delicious but also easy to make, making it perfect for busy weeknights. Plus, you can customize toppings to suit your tastes, making it a fun meal for everyone.
how to make Healthy Chicken Tortilla Soup
Ingredients
- 2 Tbsp. olive oil
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 (15 ounce) cans fire-roasted, diced tomatoes
- ¼ cup fresh cilantro, chopped
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 can corn, drained
- 1 Tbsp. ground cumin, plus more to taste
- ½ teaspoon dried oregano
- 2 whole chicken breasts or 2-3 cups rotisserie chicken, chopped
- 2 cups Cabot Cheese (your favorite flavor)
- Salt and pepper to taste
- Cheese, red onion, cilantro, sour cream, salsa, avocado, tortilla chips (for topping)
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped red onion and minced garlic. Cook while stirring for about 3 minutes until soft and fragrant.
- Pour in the chicken broth, fire-roasted diced tomatoes, chopped cilantro, black beans, drained corn, ground cumin, and dried oregano. If you are using whole chicken breasts, add them too.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 1 hour. This will allow the flavors to meld and the chicken to cook thoroughly.
- Carefully remove the chicken breasts from the pot. Shred them using forks and return the shredded chicken to the soup. If using rotisserie chicken, add it now.
- Stir in 2 cups of Cabot cheese and cook for an additional 10 minutes until the cheese melts and the soup combines well.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with your choice of optional toppings such as cheese, red onion, cilantro, sour cream, salsa, avocado, and tortilla chips.
- Serve hot and enjoy!
how to serve Healthy Chicken Tortilla Soup
Serve Healthy Chicken Tortilla Soup hot in bowls. Allow each person to add their favorite toppings like extra cheese, chopped red onion, fresh cilantro, or a dollop of sour cream. You can also serve it with tortilla chips on the side for a nice crunch.
how to store Healthy Chicken Tortilla Soup
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may want to add a little extra broth or water to adjust the consistency. You can also freeze the soup in freezer-safe containers for up to 3 months.
tips to make Healthy Chicken Tortilla Soup
- For added flavor, consider adding a squeeze of lime juice before serving.
- Adjust the spice level by adding jalapeños or red pepper flakes if you like it spicy.
- You can use mixed fresh vegetables like bell peppers or zucchini for more nutrition.
variation
You can make this soup vegetarian by omitting the chicken and using vegetable broth instead. You can also add quinoa or brown rice for a heartier meal.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it safely and cook it longer to ensure it is fully cooked.
2. Is this soup gluten-free?
Yes, this Healthy Chicken Tortilla Soup is gluten-free as long as you check that all your ingredients, especially the broth and canned items, are gluten-free.
3. Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors continue to develop. Just store it in the refrigerator after it cools.
Healthy Chicken Tortilla Soup
A nourishing and delicious soup loaded with lean protein from chicken and fiber from beans, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 Tbsp. olive oil
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 (15 ounce) cans fire-roasted, diced tomatoes
- ¼ cup fresh cilantro, chopped
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 can corn, drained
- 1 Tbsp. ground cumin, plus more to taste
- ½ teaspoon dried oregano
- 2 whole chicken breasts or 2–3 cups rotisserie chicken, chopped
- 2 cups Cabot Cheese (your favorite flavor)
- Salt and pepper to taste
- Cheese, red onion, cilantro, sour cream, salsa, avocado, tortilla chips (for topping)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped red onion and minced garlic. Cook while stirring for about 3 minutes until soft and fragrant.
- Pour in the chicken broth, fire-roasted diced tomatoes, chopped cilantro, black beans, drained corn, ground cumin, and dried oregano. If using whole chicken breasts, add them now.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 1 hour.
- Carefully remove the chicken breasts from the pot, shred using forks, and return the shredded chicken to the soup.
- Stir in 2 cups of Cabot cheese and cook for an additional 10 minutes until the cheese melts.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and allow each person to add their favorite toppings.
- Serve hot and enjoy!
Notes
For added flavor, consider a squeeze of lime juice before serving. Modify spice levels with jalapeños or red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken soup, tortilla soup, healthy soup, weeknight dinner, gluten-free