Lite and Creamy Chicken Tortilla Soup

Warm, cozy, and bursting with bold Southwestern flavors, this Lite and Creamy Chicken Tortilla Soup is a hearty yet health-conscious take on a classic comfort dish. Featuring tender shredded chicken, fire-roasted tomatoes with green chiles, black beans, and sweet corn, it delivers a vibrant medley of tastes and textures in every spoonful. What makes this recipe truly shine is its luscious creaminess, achieved with a surprising healthy twist—nonfat Greek yogurt—blended seamlessly with zesty lime juice. This one-pot wonder comes together in just 45 minutes, making it perfect for busy weeknights or meal prep. Serve it topped with crispy tortilla strips, fresh cilantro, and creamy avocado for a flavor-packed bowl that feels indulgent without the guilt. Whether you're looking for a lighter version of your favorite chicken tortilla soup or a crowd-pleaser for dinner, this recipe is sure to satisfy!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 jalapeño, seeded and diced
• 2 cups chicken breasts, cooked and shredded
• 1 15-ounce can diced tomatoes with green chiles (such as Rotel)
• 6 cups low-sodium chicken broth
• 1 cup frozen corn
• 1 15-ounce can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup plain nonfat Greek yogurt
• 2 tablespoons lime juice
• 1 cup tortilla strips (store-bought or homemade)
• 0.25 cup fresh cilantro, chopped
• 1 medium avocado, diced (optional for garnish)

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, minced garlic, and diced jalapeño to the pot. Sauté for 4-5 minutes until the onion becomes translucent and fragrant.

Step 3

Stir in the shredded chicken, diced tomatoes with green chiles, and chicken broth.

Step 4

Add the frozen corn, black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes to allow the flavors to meld together.

Step 6

Remove the pot from heat and let it cool slightly. Stir in the Greek yogurt and lime juice until the soup is creamy and well combined.

Step 7

Taste and adjust seasoning with more salt or lime juice, if needed.

Step 8

Ladle the soup into bowls and top with tortilla strips, fresh cilantro, and diced avocado, if using.

Step 9

Serve immediately and enjoy a comforting, creamy, yet light bowl of chicken tortilla soup.

Nutrition Facts

Serving size	(3261.8g)

Amount per serving	% Daily Value*
Calories	2434.2

Total Fat 106.1g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 429.9mg	0%
Sodium 4953.1mg	0%
Total Carbohydrate 179.8g	0%
Dietary Fiber 33.4g	0%
Total Sugars 33.5g
Protein 195.7g	0%

Vitamin D 0IU	0%
Calcium 492.4mg	0%
Iron 14.7mg	0%
Potassium 4013.4mg	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: 38.9%

Protein: 31.9%

Carbs: 29.3%