Chicken Tortilla Soup for Dieters
Warm, hearty, and packed with flavor, this Chicken Tortilla Soup for Dieters is a guilt-free way to enjoy a Tex-Mex classic. Made with lean shredded chicken breast, low-sodium chicken broth, and nutrient-rich ingredients like black beans, jalapeño, and diced tomatoes, this soup is both delicious and diet-friendly. A tantalizing blend of cumin, chili powder, and smoked paprika infuses the broth with bold, smoky flavors, while fresh lime juice and cilantro add a burst of brightness. The soup is topped with crispy baked tortilla strips and creamy diced avocado for the perfect balance of textures. Ready in just 40 minutes, it’s a quick, healthy dinner that satisfies without compromise. Perfect for weight-watchers and those seeking a wholesome, low-calorie meal!
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Recipe Information
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and minced
- 2 cups chicken breast, boneless and skinless, cooked and shredded
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, no salt added
- 1 can (15 oz) black beans, no salt added, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt (optional)
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 small corn tortillas, cut into strips
- 1 small avocado, diced
Instructions
In a large pot, heat olive oil over medium heat.
Add diced onion, minced garlic, and jalapeño to the pot. Sauté for 3-5 minutes until vegetables become tender and fragrant.
Add the shredded chicken breast, chicken broth, diced tomatoes, black beans, and frozen corn to the pot. Stir to combine.
Season with lime juice, ground cumin, chili powder, smoked paprika, salt (if using), and black pepper.
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes to let the flavors meld.
While the soup simmers, lightly toast the corn tortilla strips in a dry skillet over medium heat or bake them in the oven at 350°F (175°C) until crisp, about 5-7 minutes.
After the soup has simmered, check the seasoning and adjust if needed.
Stir in the chopped cilantro just before serving.
Ladle the soup into bowls and garnish with crispy tortilla strips and diced avocado for added texture and flavor.
Serve hot and enjoy your healthy Chicken Tortilla Soup!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
