Lite and Creamy Chicken Tortilla Soup
Warm, cozy, and bursting with bold Southwestern flavors, this Lite and Creamy Chicken Tortilla Soup is a hearty yet health-conscious take on a classic comfort dish. Featuring tender shredded chicken, fire-roasted tomatoes with green chiles, black beans, and sweet corn, it delivers a vibrant medley of tastes and textures in every spoonful. What makes this recipe truly shine is its luscious creaminess, achieved with a surprising healthy twist—nonfat Greek yogurt—blended seamlessly with zesty lime juice. This one-pot wonder comes together in just 45 minutes, making it perfect for busy weeknights or meal prep. Serve it topped with crispy tortilla strips, fresh cilantro, and creamy avocado for a flavor-packed bowl that feels indulgent without the guilt. Whether you're looking for a lighter version of your favorite chicken tortilla soup or a crowd-pleaser for dinner, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 jalapeño, seeded and diced
- 2 cups chicken breasts, cooked and shredded
- 1 15-ounce can diced tomatoes with green chiles (such as Rotel)
- 6 cups low-sodium chicken broth
- 1 cup frozen corn
- 1 15-ounce can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup plain nonfat Greek yogurt
- 2 tablespoons lime juice
- 1 cup tortilla strips (store-bought or homemade)
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, diced (optional for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, and diced jalapeño to the pot. Sauté for 4-5 minutes until the onion becomes translucent and fragrant.
Stir in the shredded chicken, diced tomatoes with green chiles, and chicken broth.
Add the frozen corn, black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes to allow the flavors to meld together.
Remove the pot from heat and let it cool slightly. Stir in the Greek yogurt and lime juice until the soup is creamy and well combined.
Taste and adjust seasoning with more salt or lime juice, if needed.
Ladle the soup into bowls and top with tortilla strips, fresh cilantro, and diced avocado, if using.
Serve immediately and enjoy a comforting, creamy, yet light bowl of chicken tortilla soup.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 6.1 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 887 mg | 19% | |
*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.
