Low Fat Chicken Tortilla Soup

Warm up your weeknight dinner routine with this vibrant and healthy Low Fat Chicken Tortilla Soup! Packed with tender shredded chicken, hearty black beans, sweet corn, and a smoky medley of spices, this recipe offers bold, Tex-Mex-inspired flavors without the extra calories. Made with lean chicken breast and loaded with fresh veggies like red and green bell peppers, this soup is a nutritious yet satisfying option. A squeeze of zesty lime juice and a sprinkle of fresh cilantro bring a refreshing finish, while crunchy baked tortilla strips add the perfect topping. Ready in under an hour and ideal for meal prep, this low-fat version of the classic Chicken Tortilla Soup is sure to become a family favorite. Perfect for cozy nights, healthy lunches, or any time you're craving a flavor-packed soup that's light and hearty at the same time!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 1 tablespoon Olive oil
• 1 medium Onion, diced
• 3 large Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 1.5 teaspoons Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoons Paprika
• 6 cups Low-sodium chicken broth
• 14 ounces Canned diced tomatoes with green chilies
• 1 cup Frozen corn kernels
• 15 ounces Black beans, drained and rinsed
• 2 tablespoons Fresh lime juice
• 0.25 cup Cilantro, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 3 pieces Corn tortillas, cut into strips

Directions

Step 1

Start by seasoning the chicken breasts with salt and pepper on both sides.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set aside to cool.

Step 3

In the same pot, add the diced onion, garlic, red and green bell peppers. Sauté until the vegetables are softened, about 5 minutes.

Step 4

Add the cumin, chili powder, and paprika to the pot, stirring constantly for 1 minute to toast the spices and enhance their flavors.

Step 5

Pour in the chicken broth and bring the mixture to a simmer. Stir in the canned diced tomatoes with green chilies, frozen corn, and black beans.

Step 6

Shred the cooked chicken breasts using two forks and add them back to the pot, along with any accumulated juices.

Step 7

Reduce the heat to low and let the soup simmer for another 10-15 minutes to allow flavors to meld together.

Step 8

Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with more salt or pepper if needed.

Step 9

Preheat the oven to 350°F (175°C). Spread the tortilla strips on a baking sheet and bake for about 10 minutes or until crisp and golden brown.

Step 10

Serve the soup hot, garnished with baked tortilla strips on top.

Nutrition Facts

Serving size	(3431.1g)

Amount per serving	% Daily Value*
Calories	1939.8

Total Fat 41.8g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 295.8mg	0%
Sodium 2732.9mg	0%
Total Carbohydrate 237.1g	0%
Dietary Fiber 55.5g	0%
Total Sugars 44.9g
Protein 169.7g	0%

Vitamin D 17.4IU	0%
Calcium 509.5mg	0%
Iron 21.0mg	0%
Potassium 4124.5mg	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: 18.8%

Protein: 33.9%

Carbs: 47.3%