This delicious healthy chicken tortilla soup is bursting with flavor and is perfect for fall. Plus, it’s easy to make, and budget-friendly!
If you love Instant Pot Chicken Tortilla Soup then this is the recipe for you. It’s hearty and filling yet lower in calories, which makes it an excellent choice when you need something comforting and tasty, just like this Tomato Bisque Basil Soup.
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Easy Chicken Tortilla Soup
When it comes to lean protein, it’s hard to beat chicken breasts. Not only are they a good source of protein, but they also provide essential vitamins and minerals like B3, B6, phosphorus, and selenium.
Because of the health benefits chicken is always one of my go-to proteins when I’m looking to make a healthy, yet flavorful meal that my whole family will love.
Why I Love This Recipe
This tasty chicken tortilla soup will warm you right up on the coldest of days. It’s easy to make and budget-friendly too!
- Easy to make
- Perfect for picky eaters
- Fills the house with a delicious aroma
If you love delicious soup recipes like this one then you may also enjoy this Keto Chicken Enchilada Soup recipe.
Ingredients
Making this recipe only requires a few simple ingredients. You most likely already have most of these ingredients on hand, and those that you need to buy are all easy to find at your local grocery store.
- Cooked Chicken – You can use any type of cooked chicken, I like to use leftover rotisserie chicken or poached chicken breast.
- Chipotle Chili Powder: Chiptole Chili Powder really gives this soup a nice and rich flavor.
Substitutions
Broth: If you don’t have chicken broth on hand, you can use vegetable broth or bouillon instead.
Garlic: If you don’t have fresh garlic on hand, you can use one tablespoon of jarred minced garlic instead.
Variations / Options / Add-Ins
Vegetables: Add in additional vegetables such as zucchini and bell peppers for more flavor.
Beans: If you aren’t a fan of beans you can leave them out altogether.
Spicy: Spice this soup up by adding more chili powder or some crushed red pepper flakes.
Equipment Needed / Helpful Tools
You only need a handful of kitchen tools to help you make this tangy soup recipe.
How to Make This Healthy Chicken Tortilla Soup
Making this homemade soup is very simple. Just follow the instructions below and you will have a savory soup that your entire family will devour in no time at all.
Step 1: Heat the olive oil in a dutch oven
Heat the olive oil in a dutch oven or soup pot over medium heat.
Step 2: Saute the onions
Add the minced onion to the hot oil and stir occasionally until lightly golden.
Step 3: Add the jalapeno peppers and garlic
Add the minced jalapeno and garlic cloves to the hot oil and cook for 2 minutes.
Step 4: Stir in the chicken broth and tomatoes
Add the chicken broth, tomatoes, and Rotel.
Step 5: Turn up the heat and simmer the broth
Increase heat to medium-high and bring broth to a simmer.
Step 6: Add in the chicken, corn, black beans, and seasonings
Add the chicken, corn, black beans, and seasoning and simmer for 10 minutes.
Step 7: Reduce the heat until heated through
Reduce heat to medium and cook until corn and beans are at your desired texture.
Step 8: Adjust the seasonings to your tastes
Adjust seasoning to personal preference.
Step 9: Garnish and serve
Serve garnished with your preferred garnishes.
Serving Suggestions
I like to serve this Mexican-inspired soup with Honey Jalapeno Mexican Cornbread or these Air Fryer Tortilla Chips.
Pro Tips
Here are a few tips to make sure that this recipe turns out well for you.
- Because this soup contains a lot of tomatoes and acids, if you are using a dutch oven make sure that you use one that is enameled.
- Top with avocado slices, diced tomatoes, sour cream, or cilantro for extra flavor and texture.
- Adjust the salt and black pepper in this recipe based on your taste buds. My family prefers more pepper and less salt.
- Leave the chicken out, and use vegetable broth for a vegetarian version of this soup.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked question for this recipe.
Leftovers can be stored in an airtight container in the fridge for up three days.
Reheat in the microwave for one minute or on the stovetop on medium-low heat until warm all the way through.
Chicken tortilla soup freezes well. It can be stored in a freezer-safe container for up to three months. Just make sure that you freeze the soup without the tortilla strips.
More Soup Recipes
If you like soup, give these recipes a try:
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📋 Recipe
Healthy Chicken Tortilla Soup
Equipment
- Large pot
Ingredients
- 2 Tablespoons Olive Oil
- 1 Onion minced
- 1 Jalapeno minced and seeded (if desired)
- 3 Garlic Cloves minced
- 4 cups Chicken Broth
- 20 ounces Diced Tomatoes with juice
- 6 ounces Rotel with Diced Chiles
- 14 ounces Black Beans rinsed and drained
- 2 cups Cooked Shredded Chicken
- 1 ½ cups Corn rinsed and drained
- 1 ½ teaspoons Cumin
- 1 Tablespoon Chipotle Chili Powder
- Salt and Pepper to taste (optional)
- Optional Garnishes: Cilantro Avocado, Shredded Cheese, Sour Cream and Tortilla Strips
Instructions
- Heat the olive oil in a dutch oven or soup pot over medium heat.
- Add the minced onion to the hot oil and stir occasionally until lightly golden.
- Add the minced jalapeno and garlic cloves to the hot oil and cook for 2 minutes.
- Add the chicken broth, tomatoes and Rotel.
- Increase heat to medium-high and bring broth to a simmer.
- Add the chicken, corn, black beans and seasoning and simmer 10 minutes.
- Reduce heat to medium and cook until corn and beans are at your desired texture.
- Adjust seasoning to personal preference.
- Serve garnished with your preferred garnishes.
Video
Notes
- Because this soup contains a lot of tomatoes and acids if you are using a dutch oven make sure that you use one that is enameled.
- Top with avocado slices, diced tomatoes, sour cream, or cilantro for extra flavor and texture.
- Adjust the salt and black pepper in this recipe based on your taste buds. My family prefers more pepper and less salt.
- Leave the chicken out, and use vegetable broth for a vegetarian version of this soup.