Low Fat Chicken Tortilla

Satisfy your cravings in the healthiest way possible with this flavorful Low Fat Chicken Tortilla recipe—an easy, wholesome twist on the classic dish! Packed with lean, tender chunks of chicken, hearty black beans, fresh bell peppers, and a zesty kick from diced tomatoes with green chilies, this low-fat chicken tortilla soup is as nutritious as it is delicious. Infused with warm spices like cumin and chili powder, and brightened with fresh cilantro and a squeeze of tangy lime, each bowl delivers bold Southwestern flavors without the guilt. Crispy baked corn tortilla strips provide a satisfying crunch, making this a perfect guilt-free comfort meal. Quick to prepare in under an hour and made with everyday pantry staples, this recipe is ideal for busy weeknights or meal prep. Perfectly light yet satisfying, it’s your go-to choice for a healthy chicken tortilla soup the whole family will love!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium, diced yellow onion
• 2 minced garlic cloves
• 1 diced red bell pepper
• 1 diced green bell pepper
• 15 ounces canned black beans
• 15 ounces canned corn
• 10 ounces canned diced tomatoes with green chilies
• 4 cups low sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.25 cup, chopped fresh cilantro
• 1 sliced into wedges lime
• 6 small corn tortillas
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Slice the corn tortillas into thin strips and place them on a baking sheet. Bake for 8-10 minutes until crispy, shaking once halfway through. Set aside to cool.

Step 2

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion becomes translucent.

Step 3

Add diced red and green bell peppers and continue to sauté for another 3 minutes.

Step 4

Cut the chicken breasts into small bite-sized pieces. Add them to the pot and cook for 5-6 minutes until the chicken is browned on all sides.

Step 5

Drain and rinse the canned black beans and corn. Add them to the pot along with the canned diced tomatoes with green chilies.

Step 6

Pour in the low sodium chicken broth, ground cumin, and chili powder. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.

Step 8

Season with salt and black pepper to taste.

Step 9

Stir in the chopped fresh cilantro just before serving.

Step 10

Serve the chicken tortilla soup hot, garnished with the crispy tortilla strips and a squeeze of lime juice from the lime wedges.

Nutrition Facts

Serving size	(3221.0g)

Amount per serving	% Daily Value*
Calories	2469.8

Total Fat 43.3g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 2.3g
Cholesterol 385.6mg	0%
Sodium 6751.7mg	0%
Total Carbohydrate 312.9g	0%
Dietary Fiber 79.2g	0%
Total Sugars 39.1g
Protein 217.9g	0%

Vitamin D 4.5IU	0%
Calcium 603.4mg	0%
Iron 28.0mg	0%
Potassium 6178.5mg	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: 15.5%

Protein: 34.7%

Carbs: 49.8%