Delicious Chicken Tortilla Soup Low Fat
Warm up your table with this hearty and flavorful Low-Fat Chicken Tortilla Soup, a guilt-free twist on a classic comfort food. Packed with protein-rich shredded chicken, vibrant diced vegetables, and fiber-filled black beans, this soup is as nutritious as it is delicious. A smoky blend of chili powder, cumin, and paprika infuses the broth with a bold, zesty kick, while fresh lime juice and cilantro add a refreshing brightness. Topped with crispy baked tortilla strips, creamy avocado, and a sprinkle of low-fat cheese, this one-pot meal is easy to prepare and perfect for busy weeknights. Ready in under an hour and low in fat, this healthy soup is guaranteed to be a family favorite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 6 cups Low-sodium chicken broth
- 15 ounces Diced tomatoes (canned, with juice)
- 15 ounces Black beans (canned, rinsed and drained)
- 1 cup Corn kernels (frozen or canned, drained)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
- 3 pieces Corn tortillas, cut into thin strips
- 1 medium Avocado, diced (optional, for garnish)
- 0.5 cup Low-fat shredded cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts lightly with salt and pepper, then add them to the pot. Sear for 2-3 minutes on each side until just golden. Remove the chicken from the pot and set aside (it will finish cooking in the soup).
In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic, red bell pepper, and green bell pepper. Cook for an additional 3-4 minutes until the vegetables start to soften.
Stir in the chili powder, cumin, and paprika. Cook for 1 minute to toast the spices and enhance their flavors.
Pour in the chicken broth and canned diced tomatoes (with their juice). Bring the mixture to a simmer.
Return the chicken breasts to the pot. Cover and let simmer for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the black beans, corn kernels, lime juice, and chopped cilantro. Simmer for another 5 minutes to heat through.
Meanwhile, toast the tortilla strips by spreading them on a baking sheet and placing them in a 375°F oven for about 8-10 minutes, or until crispy.
Taste the soup and adjust seasonings if necessary, adding more salt, pepper, or spices to your preference.
Serve hot, topped with crispy tortilla strips. Optionally, garnish with diced avocado and a sprinkle of low-fat shredded cheese.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 38.8 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5419 mg | 115% | |
*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.
