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Healthy Chicken Tortilla Soup

This easy, delicious and healthy chicken tortilla soup is loaded with veggies, spices, and flavor. The perfect cozy dish for those cold winter nights.
Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10 servings

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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)
  4. Serve the soup in bowls and garnish with desired toppings.