Low Sodium Chicken Tortilla

Loaded with vibrant flavors and wholesome ingredients, this Low Sodium Chicken Tortilla Soup is a heart-healthy twist on a classic favorite. Tender chicken, zesty lime, and smoky spices like cumin and chili powder come together in a rich base made with unsalted diced tomatoes and low sodium chicken broth, creating a bold and satisfying soup without the excess salt. Sweet corn kernels, protein-packed black beans, and fresh cilantro add layers of texture and taste, while crispy baked tortilla strips and creamy avocado slices make the perfect finishing touch. Ready in under an hour and easy to prepare, this comforting soup is ideal for meal prep or a cozy family dinner. With simple ingredients and bold, south-of-the-border flavors, this dish is a must-try for those seeking healthy, satisfying, low-sodium recipes.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound Chicken breast, boneless and skinless
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, chopped
• 14.5 ounces Canned unsalted diced tomatoes
• 6 cups Low sodium chicken broth
• 1 teaspoon Cumin
• 2 teaspoons Chili powder
• 1 cup Corn kernels, fresh or frozen
• 15 ounces Black beans, no salt added, rinsed and drained
• 0.25 cup Cilantro, chopped
• 1 large Lime, juice
• 4 pieces Corn tortillas, cut into strips
• 1 medium Avocado, sliced (optional)
• to taste Freshly ground black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

Step 2

Add the red bell pepper and cook for another 3 minutes, stirring occasionally.

Step 3

Push the vegetables to the side of the pot and add the remaining tablespoon of olive oil. Place the chicken breasts in the pot and sear for 2-3 minutes on each side until they are lightly browned.

Step 4

Pour in the canned unsalted diced tomatoes and low sodium chicken broth. Stir in the cumin and chili powder.

Step 5

Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

Step 6

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 7

Add the corn kernels and rinsed black beans to the soup. Let it simmer for another 10 minutes.

Step 8

Stir in the lime juice and chopped cilantro, and season with freshly ground black pepper to taste.

Step 9

Preheat the oven to 350°F (175°C). Spread the tortilla strips on a baking sheet and bake for 8-10 minutes until they are crispy.

Step 10

Serve the soup hot garnished with crispy tortilla strips and avocado slices, if desired.

Nutrition Facts

Serving size	(3666.5g)

Amount per serving	% Daily Value*
Calories	2597.9

Total Fat 81.2g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3891.5mg	0%
Total Carbohydrate 270.5g	0%
Dietary Fiber 66.4g	0%
Total Sugars 45.0g
Protein 214.8g	0%

Vitamin D 59.0IU	0%
Calcium 680.5mg	0%
Iron 26.8mg	0%
Potassium 6286.3mg	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: 27.4%

Protein: 32.2%

Carbs: 40.5%