Healthy Chicken Tortilla Soup

This rich, creamy Healthy Chicken Tortilla Soup recipe is the perfect thing to make with leftover roast chicken – or just because! Plenty of vegetables are packed into a rich, aromatic spiced tomato base before being finishing off with all your favorite toppings, making it the perfect hearty bowl of soup for a family meal.

Why You’ll Love This Recipe

• This healthy chicken tortilla soup has all the classic, creamy flavors you want with tomatoes, chiles, black beans, bell peppers and spices, ready to load up with all your favorite toppings – and plenty of cheese!
• For how much flavor this soup packs in, you won’t believe you can have 6 portions prepped in under an hour! Leftovers will keep in the refrigerator for up to 3 days, and should be heated through on the stovetop instead of in the microwave.
• Make this soup with either leftover chicken, rotisserie chicken from the store, or you can cook some just for this recipe, whatever works for you!

Chef’s Tips

• Use corn tortillas, not four. Flour tortillas, even once crisp, will go soggy and gummy when dropped into the tortilla soup, and won’t melt properly to thicken it.
• You’ll get roughly 4 cups of chicken from a grocery store rotisserie chicken, so plan another meal or make a double batch! Our Healthy Chicken Tostadas, Buffalo Chicken Flatbread and Chicken Orzo Bake all use shredded chicken.

More Healthy Soup Recipes You’ll Love

• Easy Chicken Florentine Soup Recipe
• Ham and Lima Bean Soup
• Instant Pot Chicken Rice Soup Recipe
• Homemade Spicy Chicken Ramen Bowl
• Creamy Irish Potato Soup Recipe
• Red Cabbage Soup Recipe

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Creamy Chicken Tortilla Soup

Prep: 10 minutes minutes

Cook: 40 minutes minutes

Total: 50 minutes minutes

This wonderfully creamy Healthy Chicken Tortilla Soup recipe is full of all those classic flavors you know and love, as well as being packed with beans and veggies for a hearty family meal ready in just under 1 hour!

Cheryl Malik

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Ingredients

• ▢ 2 tablespoons avocado oil or neutral oil
• ▢ 1 small yellow onion finely chopped
• ▢ 1 red bell pepper finely chopped
• ▢ 3–4 cloves garlic minced
• ▢ 1 tablespoon chili powder optional, but adds depth
• ▢ 3 tablespoons cornstarch
• ▢ 6 cups chicken broth
• ▢ 2 cups cooked chicken chopped or shredded
• ▢ 4 soft corn tortillas cut into small squares
• ▢ 14.5 ounce can diced tomatoes undrained
• ▢ 4 ounce can diced green chiles undrained
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon dried oregano
• ▢ ½–1 teaspoon cayenne pepper optional for heat
• ▢ ¾-1 teaspoon salt to taste
• ▢ 3 tablespoons fresh lime juice
• ▢ 1 can black beans drained
• ▢ 1 ½- 2 cups shedded cheese like Mexican blend, Monterey, mild cheddar – optional
• ▢ Fresh cilantro chopped, for serving
• ▢ Tortilla strips or crushed tortilla chips for serving
• ▢ splash heavy cream or half-and-half optional, for extra richness

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Instructions 

• Heat the oil in a large pot over medium heat. Add the onion and bell pepper, and sauté until soft and lightly golden, about 5 minutes.
• Add the garlic and chili powder (if using) and cook 30–60 seconds, just until fragrant—don’t let the garlic brown.
• Sprinkle the cornstarch directly over the veggies and stir for 30 seconds so it coats everything and forms a light paste.
• Pour in the chicken broth slowly while whisking. (No need to dissolve in advance; this method is smoother and easier!)
• Stir in the chicken, chopped tortillas, tomatoes, green chiles, cumin, black beans, oregano, cayenne, and salt.
• Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer for 15–20 minutes, stirring occasionally, until the tortillas have almost dissolved and the soup has thickened slightly.
• Stir in the lime juice.
• Reduce heat to low. Sprinkle in the shredded cheddar a handful at a time, stirring constantly until completely melted before adding more. Keep the heat low so the cheese stays smooth and creamy.
• Stir in a splash of cream or half and half for extra richness – if using – just before serving in bowls topped with cilantro, crunchy tortilla strips or chips, and any other chosen toppings. Serve extra lime wedges on the side.

Notes

Use corn tortillas: Flour tortillas, even once crisp, will go soggy and gummy when dropped into the tortilla soup, and won’t melt properly to thicken it.

Use rotisserie chicken: You’ll get roughly 4 cups of chicken from a grocery store rotisserie chicken, so plan another meal or make a double batch!

Nutrition Information

Net Carbs: 0g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik