This easy, delicious and healthy chicken tortilla soup is loaded with veggies, spices, and flavor. The perfect cozy dish for those cold winter nights.Jump to Recipe
Soup = Ultimate Comfort
During the cold, dreary winter months in the midwest, my number one craving is a cozy bowl of soup. This comforting dish warms the soul and feels like a big hug on those extra brutal days. It’a also filling, packed with good for you ingredients, like veggies and chicken, and easy to make!
My new go-to soup is my healthy chicken tortilla soup. This easy soup comes together in under an hour. Plus, it’s bursting with bold flavors and all the toppings, which makes for an extra delicious and filling meal!
Ingredients in this soup
Here’s what you’ll need to make this soup:
- red pepper, and onion, and jalapeño, the base of this soup for flavor and just a touch of spice. I recommend using a glove to cut the jalapeño and remove most of the seeds and ribs so the soup does not become too spicy (but if you love spice, keep a few more seeds!).
- garlic cloves, adds more flavor and that kick only garlic can provide.
- Chili powder and cumin, only two simple but bold spices needed to add the perfect amount of flavor and richness to this soup.
- Salt, helps bring out all the flavors of the soup so it’s extra delicious. You may need to adjust the amount of salt depending on what type of stock you use (i.e. I used a no sodium chicken stock so needed more salt to get the balance and flavor just right).
- low or no sodium chicken stock, I prefer stock over broth because I find it has a richer flavor. I used chicken to compliment the flavors of the shredded chicken (but you can use vegetable if going in a vegetarian direction).
- hot sauce and Worcestershire sauce, just a few dashes of both elevators the flavors in the soup.
- shredded chicken, chicken is a necessary ingredients for any good chicken tortilla soup. Of course, if you want a vegetarian version, you can omit – there are plenty of veggies to keep this soup hearty and filling.
- fire roasted tomatoes, add texture from the chunky tomatoes and a smokiness that gives the soup a more robust flavor.
- black beans and corn, rinsed and drained, adds more texture and flavor and makes this soup perfectly filling.
- Toppings, I use greek yogurt, shredded sharp cheddar cheese, cilantro, avocado, and tortilla chips. My fav part of chicken tortilla soup is all those toppings. It adds so much extra flavor, texture, and creaminess and makes this a complete and filling meal.
How to make chicken tortilla soup
- Cook the veggies. In a large dutch oven or pot, heat a generous amount of olive oil (so it coats the bottom of the pot). And the diced onions, pepper, and jalapeño and cook until the veggies are tender, about 3-5 minutes. Add in the garlic and cook until fragrant.
- Bloom the spices. Add in a touch more olive oil and the spices and 1 1/2 teaspoons salt and allow the spices to bloom and become fragrant, about 1-2 minutes. Blooming the spices, i.e. cooking them in fat, is key to coaxing the most flavor from them.
- Add liquids and simmer. And in the chicken stock, chicken, fire roasted tomatoes, and hot sauce and Worcestershire sauce and stir to fully combine. Simmer for 25 minutes.
- Finish with corn and beans. Finally, add in the black beans and corn and allow to simmer for 5 more minutes. Taste and adjust seasonings as necessary (I added another 1/2 tsp. salt but also used a no salt chicken stock).
- Enjoy with all those toppings. Serve the soup in bowls and garnish with desired toppings. I like to add avocado, tortilla chips, greek yogurt, cilantro, and cheese – so good!
How is this soup healthier?
- Loaded with nutritious ingredients; this soup is loaded with nutritious ingredients, like corn, black beans, peppers, jalapeño, and chicken. It’s comforting and also makes you feel full and satisfied.
- Lighter toppings; this soup is topped with greek yogurt, avocado, Siete grain free tortilla chips, and cilantro; nutritious and feel good foods and herbs for healthy fats, protein, and vitamins. Plus, the toppings just make this soup extra yummy!
- No or low sodium chicken stock; broths and stocks can be chalked full of unnatural sodium. I used a no sodium chicken stock and adjusted the seasonings myself using natural sea salt.
Other soup recipes
- The Best Lightened Chicken Gnocchi Soup
- Creamy Tomato Soup + 3 Cheese Grilled Cheese
- Healthy Beef Pho
This easy, delicious and healthy chicken tortilla soup is loaded with nutritious ingredients, spices, and flavor. The perfect cozy dish for those cold winter nights.
If you make these healthy chicken tortilla soup, please leave a comment below. I absolutely love to hear from you, and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!
Healthy Chicken Tortilla Soup
- 1 red pepper diced
- 1 small onion diced
- 1 jalapeño seeds removed and diced
- 2-4 garlic cloves finely minced
- 1 tbsp. chili powder
- 1 1/2 tsps. cumin
- 2 tbsps. chopped cilantro
- 1-2 tsps. salt divided
- 6 cups low or no sodium chicken stock or broth
- A few dashes hot sauce optional
- A few dashes Worcestershire sauce optional
- 3 cup shredded chicken
- 1 14.5 oz can fire roasted tomato
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can corn rinsed and drained
- Greek yogurt shredded sharp cheddar cheese, cilantro, avocado, and tortilla chips, for topping
In a large dutch oven or pot, heat a generous amount of olive oil (so it coats the bottom of the pot). And the diced onions, pepper, and jalapeño and cook until the veggies are tender, about 3-5 minutes. Add in the garlic and cook until fragrant.
Add in a touch more olive oil and the spices and 1 1/2 teaspoons salt and allow the spices to bloom and become fragrant, about 1-2 minutes. And in the chicken stock, chicken, fire roasted tomatoes, and hot sauce and worcestershire sauce and stir to fully combine. Simmer for 25 minutes.
Finally, add in the black bean and corn and allow to simmer for 5 more minutes. Taste and adjust seasonings as necessary (I added another 1/2 tsp. salt)
Serve the soup in bowls and garnish with desired toppings.