Low Fat Chicken Tortilla Soup
Savor the comforting flavors of this *Low Fat Chicken Tortilla Soup*, a wholesome twist on a classic favorite! Packed with lean protein from tender, shredded chicken breast, vibrant vegetables like bell peppers and corn, and the smokiness of cumin, chili powder, and paprika, this soup is every bit as flavorful as it is nourishing. A splash of fresh lime juice and a sprinkle of cilantro brighten every bowl, while crispy baked tortilla strips add the perfect crunch. With only 15 minutes of prep time and a low-fat, nutrient-rich profile, this soup is ideal for busy weeknights or meal prep. Perfect for those seeking a healthy, satisfying, and zesty meal, this recipe is an absolute must-try for chicken soup enthusiasts! Keywords: low-fat chicken tortilla soup, healthy chicken soup, easy chicken soup recipe, Tex-Mex soup, low-calorie comfort food.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 large Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1.5 teaspoons Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Paprika
- 6 cups Low-sodium chicken broth
- 14 ounces Canned diced tomatoes with green chilies
- 1 cup Frozen corn kernels
- 15 ounces Black beans, drained and rinsed
- 2 tablespoons Fresh lime juice
- 0.25 cup Cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 3 pieces Corn tortillas, cut into strips
Instructions
Start by seasoning the chicken breasts with salt and pepper on both sides.
In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set aside to cool.
In the same pot, add the diced onion, garlic, red and green bell peppers. Sauté until the vegetables are softened, about 5 minutes.
Add the cumin, chili powder, and paprika to the pot, stirring constantly for 1 minute to toast the spices and enhance their flavors.
Pour in the chicken broth and bring the mixture to a simmer. Stir in the canned diced tomatoes with green chilies, frozen corn, and black beans.
Shred the cooked chicken breasts using two forks and add them back to the pot, along with any accumulated juices.
Reduce the heat to low and let the soup simmer for another 10-15 minutes to allow flavors to meld together.
Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with more salt or pepper if needed.
Preheat the oven to 350°F (175°C). Spread the tortilla strips on a baking sheet and bake for about 10 minutes or until crisp and golden brown.
Serve the soup hot, garnished with baked tortilla strips on top.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 44.9 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 510 mg | 39% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4124 mg | 88% | |
*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.
