Heart-Healthy Chicken Tortilla Soup

Warm, comforting, and packed with nutritious ingredients, this Heart-Healthy Chicken Tortilla Soup is a wholesome twist on a beloved classic. Made with lean boneless chicken breasts, fiber-rich black beans, and antioxidant-filled veggies like red bell pepper and tomatoes, this soup is as good for your heart as it is for your taste buds. Seasoned with a fragrant blend of cumin and chili powder, it delivers bold, zesty flavors without relying on excessive sodium. Best of all, this one-pot recipe comes together in just 50 minutes, making it perfect for busy weeknights. Serve it piping hot, topped with creamy diced avocado, crunchy whole-grain tortilla strips, and a spritz of tangy lime juice for a nutritious, satisfying meal the whole family will love. This easy and healthy chicken tortilla soup recipe will quickly become a staple in your kitchen!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 tablespoon Olive oil
• 2 pieces Boneless, skinless chicken breasts
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 14.5 ounces Canned diced tomatoes, no salt added
• 4 cups Low-sodium chicken broth
• 15 ounces Canned black beans, rinsed and drained
• 1 cup Frozen corn kernels
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 medium Avocado, diced
• 0.25 cup Cilantro, chopped
• 1 cup Whole-grain tortilla strips
• 1 for garnish Lime wedges

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove and set aside.

Step 3

Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.

Step 4

Stir in the red bell pepper and cook for another 2 minutes.

Step 5

Pour in the canned diced tomatoes, low-sodium chicken broth, black beans, and corn kernels.

Step 6

Add ground cumin, chili powder, salt, and black pepper. Stir well to combine.

Step 7

Return the chicken breasts to the pot. Bring the mixture to a simmer.

Step 8

Cover the pot and cook for 20 minutes, allowing the chicken to cook through.

Step 9

Remove the chicken breasts from the soup and shred them using two forks.

Step 10

Return the shredded chicken to the pot and stir to combine.

Step 11

Allow the soup to simmer for an additional 5 minutes to blend the flavors.

Step 12

Serve the soup hot, garnished with diced avocado, chopped cilantro, tortilla strips, and a wedge of lime.

Nutrition Facts

Serving size	(3095.0g)

Amount per serving	% Daily Value*
Calories	2964.8

Total Fat 108.6g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 295.8mg	0%
Sodium 3673.9mg	0%
Total Carbohydrate 332.2g	0%
Dietary Fiber 71.5g	0%
Total Sugars 42.9g
Protein 176.4g	0%

Vitamin D 3.5IU	0%
Calcium 562.8mg	0%
Iron 23.6mg	0%
Potassium 5176.1mg	0%

*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.

Source of Calories

Fat: 32.5%

Protein: 23.4%

Carbs: 44.1%