Low Cal Chicken Tortilla Soup
Savor the bold, zesty flavors of this Low Cal Chicken Tortilla Soup, a light yet hearty dish that's perfect for any day of the week. Packed with tender shredded chicken, vibrant vegetables like zucchini and red bell pepper, and seasoned with smoky spices like cumin and paprika, this soup is a guilt-free twist on a classic comfort food. With a rich, tomato-infused broth and a touch of fresh lime juice, every spoonful is bursting with fresh, vibrant flavors. Top it off with crispy baked tortilla strips, creamy avocado slices, and fragrant cilantro for a satisfying finish. Ready in just 45 minutes, this gluten-free, low-calorie recipe is easy to make and perfect for meal prep, serving four generous portions. Whether you're seeking a wholesome lunch, a cozy dinner, or a flavorful crowd-pleaser, this chicken tortilla soup delivers on all fronts!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 1 tbsp Olive oil
- 1 unit Medium onion, diced
- 3 unit Garlic cloves, minced
- 1 unit Medium zucchini, diced
- 1 unit Red bell pepper, diced
- 1 can (14.5 oz) Diced tomatoes (no salt added)
- 6 cups Low-sodium chicken broth
- 1 tsp Cumin
- 1 tsp Chili powder
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh lime juice
- 2 unit Corn tortillas, cut into thin strips
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 0.5 unit Avocado, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic, zucchini, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper, and stir to coat the vegetables with the spices.
Pour in the chicken broth and diced tomatoes, and stir to combine.
Place the chicken breasts into the pot, ensuring they are submerged in the liquid.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes.
Carefully remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir to incorporate.
Stir in the fresh lime juice and adjust seasoning as needed.
To make tortilla strips, lightly spray the cut tortilla strips with cooking spray and bake at 375°F (190°C) for 8-10 minutes, or until crispy.
Ladle the soup into bowls and garnish with baked tortilla strips, fresh cilantro, and avocado slices, if desired.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 906 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.
