Skinny Minnie Tortilla Soup

Dive into a bowl of vibrant comfort with Skinny Minnie Tortilla Soup—a lighter twist on a Southwest favorite that's brimming with flavor and healthy ingredients. This easy-to-make recipe combines tender black beans, sweet corn, and juicy diced tomatoes in a seasoned broth, with optional shredded chicken for a protein-packed boost. Crispy homemade tortilla strips add the perfect crunch, while finishing touches like fresh cilantro, creamy avocado, or a zesty squeeze of lime take this dish to the next level. Prepared in just 40 minutes, this wholesome, customizable soup is an ideal option for weeknight meals or a crowd-pleasing healthier alternative to traditional tortilla soup.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 small jalapeño, seeded and diced
• 6 cups chicken or vegetable broth
• 14.5 ounces diced tomatoes, canned
• 15 ounces black beans, rinsed and drained
• 1 cup frozen corn
• 2 cups cooked shredded chicken (optional for a protein boost)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 1 medium lime, cut into wedges
• 4 small corn tortillas, cut into strips
• 1 as needed for tortilla strips cooking spray
• 1 medium avocado, diced (optional for topping)
• 0.5 cup reduced-fat shredded cheese (optional for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly spray the tortilla strips with cooking spray, arrange them in a single layer on a baking sheet, and bake for 8-10 minutes or until crisp. Remove from the oven and set aside to cool.

Step 3

In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and jalapeño, and sauté for 3-4 minutes until softened and aromatic.

Step 4

Add the chicken or vegetable broth, diced tomatoes (with their juices), black beans, and frozen corn to the pot, and stir to combine.

Step 5

If using shredded chicken, add it to the pot now.

Step 6

Stir in ground cumin, chili powder, salt, and black pepper. Bring the mixture to a boil over medium-high heat.

Step 7

Once boiling, reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.

Step 8

Ladle the soup into bowls and top with fresh cilantro, avocado, shredded cheese, or lime juice, as desired.

Step 9

Serve hot with the crispy tortilla strips on top or on the side for a satisfying crunch.

Nutrition Facts

Serving size	(3710.5g)

Amount per serving	% Daily Value*
Calories	2822.3

Total Fat 99.1g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 469.7mg	0%
Sodium 8184.9mg	0%
Total Carbohydrate 260.7g	0%
Dietary Fiber 65.1g	0%
Total Sugars 28.5g
Protein 235.3g	0%

Vitamin D 25.6IU	0%
Calcium 1528.5mg	0%
Iron 25.6mg	0%
Potassium 5386.7mg	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: 31.0%

Protein: 32.7%

Carbs: 36.3%