Healthy Chicken Tortilla Soup
A flavorful and nutritious soup perfect for a cozy meal, packed with vegetables, lean chicken, and crispy tortilla strips.
Ingredients
Canned Goods
- 1 can black beans (15oz) (drained and rinsed)
- 1 can fire roasted tomatoes (14.5oz)
- 1.5 cups frozen corn (canned or fresh works too)
Vegetables
- 2 pieces bell peppers (chopped, any color)
- 3 cloves garlic (minced)
Broth & Spices
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons paprika
Protein
- 1.5 lbs boneless skinless chicken breasts or thighs
Herbs & Citrus
- 0.25 cup fresh cilantro (finely chopped)
- 2 tablespoons lime juice (from 1 lime)
Toppings & Extras
- as desired Greek yogurt, sour cream, avocado, cilantro, red onion
- 6 small corn tortillas (cut into strips)
- enough oil olive, coconut, or avocado oil (for frying)
Instructions
- Add beans, tomatoes, corn, peppers, garlic, broth, and spices to a crock pot and stir.
- Nestle the chicken in the soup, cover, and cook on low for 6-8 hours or high for 4-6 hours. Shred the chicken and stir in lime juice and cilantro.
- Slice tortillas into strips, fry in hot oil until crispy, then drain on paper towels.
- Serve the soup warm topped with avocado, cilantro, lime, and crispy tortilla strips.
Notes
For extra flavor, add a squeeze of lime or a dash of hot sauce.