Heart-Healthy Chicken Tortilla Soup

Nutriscore Rating: 80/100

Savor the bold and wholesome flavors of our Heart-Healthy Chicken Tortilla Soup, a nourishing twist on a beloved classic. Packed with lean protein from tender, shredded chicken breasts and nutrient-rich ingredients like black beans, red bell peppers, and frozen corn, this soup is light on sodium but big on taste. Warm spices like cumin and chili powder infuse every spoonful with a zesty kick, while fresh garnishes of creamy avocado, vibrant cilantro, and crunchy whole-grain tortilla strips elevate it to crave-worthy perfection. Ready in just 50 minutes, this easy, one-pot recipe is ideal for a comforting weeknight meal that supports your healthy lifestyle—all while delighting your taste buds. Serve with a squeeze of lime for a tangy finish and enjoy every guilt-free bite.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 1 tablespoon Olive oil
• 2 pieces Boneless, skinless chicken breasts
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 14.5 ounces Canned diced tomatoes, no salt added
• 4 cups Low-sodium chicken broth
• 15 ounces Canned black beans, rinsed and drained
• 1 cup Frozen corn kernels
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 medium Avocado, diced
• 0.25 cup Cilantro, chopped
• 1 cup Whole-grain tortilla strips
• 1 for garnish Lime wedges

📝 Instructions

12 steps

1. Heat olive oil in a large pot over medium heat.

2. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove and set aside.

3. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.

4. Stir in the red bell pepper and cook for another 2 minutes.

5. Pour in the canned diced tomatoes, low-sodium chicken broth, black beans, and corn kernels.

6. Add ground cumin, chili powder, salt, and black pepper. Stir well to combine.

7. Return the chicken breasts to the pot. Bring the mixture to a simmer.

8. Cover the pot and cook for 20 minutes, allowing the chicken to cook through.

9. Remove the chicken breasts from the soup and shred them using two forks.

10. Return the shredded chicken to the pot and stir to combine.

11. Allow the soup to simmer for an additional 5 minutes to blend the flavors.

12. Serve the soup hot, garnished with diced avocado, chopped cilantro, tortilla strips, and a wedge of lime.

Nutrition Facts

1 serving (3095.0g)

Calories		2965
% Daily Value*
Total Fat		108.6 g	139%
	Saturated Fat	14.0 g	70%
	Polyunsaturated Fat	1.3 g
Cholesterol		296 mg	99%
Sodium		3674 mg	160%
Total Carbohydrate		332.2 g	121%
	Dietary Fiber	71.5 g	255%
	Total Sugars	42.9 g
Protein		176.4 g	353%
Vitamin D		0.1 mcg	0%
Calcium		563 mg	43%
Iron		23.6 mg	131%
Potassium		5176 mg	110%

*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.

Source of Calories

Fat: 977 cal (32.5%%)

Protein: 705 cal (23.4%%)

Carbs: 1328 cal (44.1%%)