Low Fat Chicken Tortilla
Savor the warm and wholesome flavors of this Low Fat Chicken Tortilla recipe, a lighter take on the classic chicken tortilla soup that's perfect for busy weeknights or cozy lunches. Packed with lean protein from tender, bite-sized chicken breast pieces and brimming with vibrant vegetables like red and green bell peppers, this recipe is a nutrient-packed powerhouse. A medley of black beans, corn, and tomatoes with green chilies adds hearty texture and zesty flavor, while aromatic spices like cumin and chili powder bring a delightful depth of warmth. Crispy oven-baked tortilla strips top off each bowl, delivering the perfect crunch to complement the savory broth. Simmered in low-sodium chicken broth and finished with fresh cilantro and a squeeze of lime, this comforting dish is as nutritious as it is satisfying, all while keeping it low in fat. Ready in under an hour, it serves up to six and is an excellent choice for mindful eaters who don’t want to compromise on flavor.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 diced red bell pepper
- 1 diced green bell pepper
- 15 ounces canned black beans
- 15 ounces canned corn
- 10 ounces canned diced tomatoes with green chilies
- 4 cups low sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.25 cup, chopped fresh cilantro
- 1 sliced into wedges lime
- 6 small corn tortillas
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Slice the corn tortillas into thin strips and place them on a baking sheet. Bake for 8-10 minutes until crispy, shaking once halfway through. Set aside to cool.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion becomes translucent.
Add diced red and green bell peppers and continue to sauté for another 3 minutes.
Cut the chicken breasts into small bite-sized pieces. Add them to the pot and cook for 5-6 minutes until the chicken is browned on all sides.
Drain and rinse the canned black beans and corn. Add them to the pot along with the canned diced tomatoes with green chilies.
Pour in the low sodium chicken broth, ground cumin, and chili powder. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Season with salt and black pepper to taste.
Stir in the chopped fresh cilantro just before serving.
Serve the chicken tortilla soup hot, garnished with the crispy tortilla strips and a squeeze of lime juice from the lime wedges.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6752 mg | 294% | |
| Total Carbohydrate | 312.9 g | 114% | |
| Dietary Fiber | 79.2 g | 283% | |
| Total Sugars | 39.1 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 603 mg | 46% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 6178 mg | 131% | |
*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.
