Healthy Chicken Tortilla Soup Recipe – Learn under Expert Guide :- All of your favourite flavours and tastes from Mexico, in the form of chicken soup! This chicken tortilla soup is rich with vegetables and is perfectly suited for those cooler evenings that fall brings. It is quick and easy to make. It is possible to prepare it either on the stove or in your slow cooker, and the leftovers of it taste even better the following day!
Healthy Chicken Tortilla Soup Recipe
soup made with chicken tortillas in a bowl The season for soup has here. Who are you, fellow soup lovers? Where are you?! For those of you who share my passion for soup, I highly recommend that you also try out my simple pumpkin chilli and butternut squash soup!
Ingredients
- 2 tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 1/2 cup chopped fresh cilantro
- 2 large chicken breasts (1 – 1.5 lbs)
- 4 cups chicken broth
- 2 14.5 oz cans diced fire roasted tomatoes
- 1 can black beans
- 1 can corn
- 1 can green chilies (optional – or 1 jalapeno diced)
- 1 small lime, juiced
- 3 tsp cumin
- 1 tsp smoked paprika (optional)
- 1/4 tsp cayenne (optional for heat)
- 2 tsp salt
- 1 tsp pepper
- Avocado, Greek yogurt, cheese, hot sauce, cilantro for garnish
Homemade tortilla chips:
- 6 small corn tortillas
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
Two tablespoons of olive oil should be heated in a big pot over medium heat. Add the onions, garlic, and cilantro, and sauté them until they achieve a fragrant effect. Continue stirring after adding the chicken broth, tomatoes, beans, corn, chiles and lime juice. The chicken breasts should be added after the remaining spices have been added. Bring the water to a boil.
When it reaches a boil, reduce the heat and let it simmer for ten minutes. Take the chicken breasts out of the broth and allow them to rest for ten minutes before shredding them with a fork. You should throw the shredded chicken back into the broth and continue to boil it for another ten minutes. Chips made from tortillas:
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Corn tortillas should be sliced into thin pieces. For a crispier texture, we prefer them to be quite thin.
Coat with salt and olive oil, then toss to combine. Bake in an oven preheated to 400 degrees Fahrenheit for approximately ten to twelve minutes, or until the browning is golden. For the slow cooker, put all of the ingredients in the slow cooker and cook them on low for five to six hours. Use a fork to shred the chicken, then return it to the slow cooker so that it may be served.
Nutrition
Serving Size 1 1/4 cups
Serves 8
Amount Per Serving
Calories 213
% Daily Value*
Total Fat 5.2g 7%
Cholesterol 5.2mg 2%
Sodium 1026.6mg 45%
Total Carbohydrate 35.8g 13%
Sugars 4.6g
Protein 8.8g 18%
Vitamin A4%Vitamin C23%
Note
if you want to make this dish lighter, you may substitute fried tortilla strips with baked ones and use chicken broth with a lower salt content. Additionally, you are allowed to personalise the soup by including your preferred vegetables, such as spinach or zucchini at your discretion. Enjoy your chicken tortilla soup, which is both tasty and good for you!
