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Healthy Chicken Tortilla Soup

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A healthy and flavorful twist on traditional tortilla soup, this one-pot recipe is packed with lean chicken, hearty vegetables, and bold Southwestern spices. It’s light, satisfying, and perfect for meal prep or quick weeknight dinners.

Ingredients

1 tablespoon olive oil

1 yellow onion, diced

1 green bell pepper, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon kosher salt

6 cups chicken stock

1 (15-ounce) can fire roasted tomatoes

1 pound boneless, skinless chicken breasts

1 (15-ounce) can pinto beans, drained and rinsed

Avocado slices (for topping)

Chopped cilantro (for topping)

Shredded cheddar cheese (for topping)

Crumbled tortilla chips (for topping)

Sliced jalapeños (for topping)

Sour cream or Greek yogurt (for topping)

Instructions

  1. Heat olive oil in a large Dutch oven or stock pot over medium heat. Add diced onion and green bell pepper and cook for 4–5 minutes until the onion is translucent and the pepper is tender.
  2. Add minced garlic and sauté for another 1–2 minutes until fragrant.
  3. Stir in ground cumin, chili powder, and kosher salt. Cook for 1–2 minutes to bloom the spices.
  4. Add chicken stock, fire roasted tomatoes, and chicken breasts to the pot. Bring to a simmer and cook for 15–20 minutes until chicken is fully cooked (165°F internal temperature).
  5. Remove the chicken, shred it using two forks, then return it to the pot.
  6. Add the pinto beans and simmer for an additional 5 minutes on low heat to combine flavors and slightly thicken the soup.
  7. Serve hot with toppings like avocado, cilantro, shredded cheddar cheese, tortilla chips, sliced jalapeños, and a dollop of sour cream or Greek yogurt.

Notes

  • Make it spicier with chipotle peppers in adobo or more jalapeños.
  • Use black beans or tofu and veggie broth for a vegan version.
  • Add cooked rice or quinoa for a heartier meal.
  • Swap pinto beans with black or kidney beans if preferred.
  • Slow cooker option: cook all ingredients (except toppings) on low for 6–7 hours.
  • Freezes well for up to 2 months; thaw in fridge overnight before reheating.

Nutrition

Find it online: http://recipesbyjanet.com/healthy-chicken-tortilla-soup/