Skinny Minnie Tortilla Soup
Dive into a bowl of vibrant comfort with Skinny Minnie Tortilla Soup—a lighter twist on a Southwest favorite that's brimming with flavor and healthy ingredients. This easy-to-make recipe combines tender black beans, sweet corn, and juicy diced tomatoes in a seasoned broth, with optional shredded chicken for a protein-packed boost. Crispy homemade tortilla strips add the perfect crunch, while finishing touches like fresh cilantro, creamy avocado, or a zesty squeeze of lime take this dish to the next level. Prepared in just 40 minutes, this wholesome, customizable soup is an ideal option for weeknight meals or a crowd-pleasing healthier alternative to traditional tortilla soup.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and diced
- 6 cups chicken or vegetable broth
- 14.5 ounces diced tomatoes, canned
- 15 ounces black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups cooked shredded chicken (optional for a protein boost)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 medium lime, cut into wedges
- 4 small corn tortillas, cut into strips
- 1 as needed for tortilla strips cooking spray
- 1 medium avocado, diced (optional for topping)
- 0.5 cup reduced-fat shredded cheese (optional for topping)
Instructions
Preheat your oven to 375°F (190°C).
Lightly spray the tortilla strips with cooking spray, arrange them in a single layer on a baking sheet, and bake for 8-10 minutes or until crisp. Remove from the oven and set aside to cool.
In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and jalapeño, and sauté for 3-4 minutes until softened and aromatic.
Add the chicken or vegetable broth, diced tomatoes (with their juices), black beans, and frozen corn to the pot, and stir to combine.
If using shredded chicken, add it to the pot now.
Stir in ground cumin, chili powder, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Ladle the soup into bowls and top with fresh cilantro, avocado, shredded cheese, or lime juice, as desired.
Serve hot with the crispy tortilla strips on top or on the side for a satisfying crunch.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 6.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 852 mg | 18% | |
*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.
