If you’re looking for an easy chicken tortilla soup recipe that is low in calories, you need to try this recipe. Packed with savory ingredients and rich in amazing flavors, you can have this soup ready in less than 40 minutes using very few ingredients!
This comforting soup is super healthy, rich in protein, and great for the cold days ahead. I love the simplicity of this recipe and the fact that you can use leftover chicken or beef to make it. If you prefer a spicier version, try my healthy white chicken chili, creamy chicken taco soup recipe or this creamy spicy tortilla soup recipe.
Easy Chicken Tortilla Soup Recipe
This chicken tortilla soup recipe is the complete healthy version which means, it’s low in calories, fat, saturated fat, sodium, and high in protein. However, the nutrition facts listed below do not include the toppings so if you are on a diet make sure to choose only low-calorie toppings like sour cream or avocados.
Ingredients For 6 servings | Preparation & Cooking Time: 40 minutes
- 1 pound of cooked chicken thighs or breast (shredded)
- 1/2 a medium onion (chopped)
- 3 garlic cloves (minced)
- 1 tablespoon of olive oil
- 5 cups of chicken stock or broth (low-sodium)
- 2 cans of roasted diced tomatoes
- 1 can of black or red beans (drained & rinsed)
- 1 can of corn (drained)
- 1 can of diced green chilis
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- a pinch of black pepper and salt
- 1/2 a lemon juice (freshly squeezed)
- Toppings: tortilla strips, shredded white cheese, cilantro, sour cream, or avocado
How To Make This Easy Chicken Tortilla Soup
Start by heating the olive oil in a large pot and saute the onions until golden brown, add in the garlic and stir fry for an extra 30 seconds.
Next, add in the chicken broth or stock, beans, corn, tomatoes, green chilies, paprika, cumin, and chili powder. Stir and let it cook until it comes to a boil.
Lower the heat and let the soup simmer, since most of the ingredients are pre-cooked, it may take around 20 minutes for the soup to be done.
Using a hand blender, puree some of the ingredients but not all, you want some vegetable chunks in there. Add in the shredded chicken and let cook for an extra 10 minutes.
Finally, cut off the heat, and mix in the black pepper, salt, and lemon juice. Serve with your preferred topping from the ingredients list.
If you do use shredded cheese, go for white cheese instead of yellow, that’s because yellow cheese contains more calories and fat.
Easy Chicken Tortilla Soup Recipe Nutrition Facts
Each serving of this soup contains 149 calories | 4g or 5% total fat | 0.7g or 4% saturated fat | 18mg or 6% cholesterol | 29% sodium | 16.8g or 6% total carbs | 3.7g dietary fiber | 4g total sugars | 11.6g protein | 43mg calcium | 8% iron | 399mg or 8% potassium |
Leftover Storage Instructions
To store your leftover soup, simply put it in an airtight container and place it in the fridge for up to 5 days. You can also freeze it for up to 3 months as well. To warm up your soup in the microwave, let the soup thaw completely on your kitchen counter before putting it in the microwave.
You can also heat it on the stovetop by adding 1/2 a cup of chicken stock broth or water and placing it on low heat.
Check Out My Other Soup Recipes:
- Creamy Beef Taco Soup
- Chicken Soup for Inflammation
- Bean Soup For Inflammation
- Cabbage Soup For Inflammation
Conclusion
I hope you try this soup recipe and if you do, make sure to let me know how it went in the comments below. I love hearing from you guys. You can also find me on Pinterest for more awesome low-calorie recipes and healthy tips.
