Low Sodium Chicken Tortilla Soup
Savor the bold, southwest-inspired flavors of this Low Sodium Chicken Tortilla Soup, a healthier twist on a classic comfort dish. Packed with vibrant vegetables like bell peppers, jalapeño, and corn, plus protein-rich shredded chicken and black beans, this heartwarming soup is perfect for those seeking a low-sodium option without sacrificing taste. A medley of spices—including cumin, chili powder, and oregano—creates a smoky, aromatic base, while fresh cilantro and a squeeze of lime juice provide bright, zesty notes in every bite. Garnished with crunchy low-sodium tortilla chips, this easy-to-prepare soup is a satisfying meal ideal for cozy family dinners or meal prep. Ready in just under an hour, this recipe is both flavorful and wholesome, making it a standout choice for healthy eating.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole medium onion, diced
- 3 whole garlic cloves, minced
- 1 whole red bell pepper, diced
- 1 whole green bell pepper, diced
- 1 whole jalapeño, diced and seeded
- 14.5 ounces canned no salt added diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup corn kernels, fresh or frozen
- 15 ounces black beans, rinsed and drained
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, juiced
- 4 cups low-sodium tortilla chips, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute.
Add the diced red and green bell peppers, along with the jalapeño, and sauté for another 3-4 minutes.
Stir in the diced tomatoes, chicken broth, corn, and black beans.
Add the chicken breasts to the pot and stir in the cumin, chili powder, and oregano.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the soup and shred it using two forks.
Return the shredded chicken to the pot and stir in the cilantro and lime juice.
Serve hot, garnished with low-sodium tortilla chips.
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 472.1 g | 172% | |
| Dietary Fiber | 79.6 g | 284% | |
| Total Sugars | 47.1 g | ||
| Protein | 222.4 g | 445% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 720 mg | 55% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5299 mg | 113% | |
*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.
