Chicken Tortilla Soup Wellplated Com

On our weekly Mexican food outings (the ones where I got to order Beef Fajitas on special occasions), I often went in spurts, ordering the same entrée on repeat for a month straight. Mexican chicken tortilla soup (or as I tried to pronounce in my best 17-year-old limited Spanish sopa de tortilla con poyo) was such a chapter. At some point in my late teens, I started to become more health-conscious. Ordering soup seemed like a “healthy” choice on an otherwise indulgent menu. And it probably would have been, had I not made said chicken tortilla soup unhealthy by way of copious toppings. I added so much cheese, sour cream, and tortilla strips, I might as well have owned it and ordered nachos. These days, I am still a lover of toppings, especially on hearty, Mexican-inspired soups and chilis like Chile Verde Pork, Healthy Turkey Chili, and Green Chili Recipe. At the same time, I also appreciate the value and necessity of a rich, nutritious soup beneath them.

This healthy chicken tortilla soup is packed with lean protein and vegetables.Instead of relying on fat (delicious but an easy shortcut in the flavor department), it relies on healthy cooking ingredients and techniques like sautéing, simmering, and spices.

This healthy soup recipe will leave you feeling satisfied and nourished. And fear not, it still leaves you plenty of room for the good stuff: toppings galore!

How to Make Chicken Tortilla Soup

This healthy chicken tortilla soup is primarily adapted from my Crock Pot Chicken Tortilla Soup. I borrowed the smart method of baking the chicken in the oven from the Pioneer Woman’s chicken tortilla soup.

The Ingredients

Chicken Breast. Scrumptious, tender chicken breast cubes are a healthy, protein-packed addition. Bell Peppers. Diced bell peppers add nutrition and a touch of sweetness to the soup. Bell peppers are rich in vitamins and antioxidants. Jalapeño. Since we’re removing the membrane and seeds, the jalapeño adds a touch of heat without overpowering the soup with spice. Chipotle Chiles in Adobo. A little smoky, tangy, and spicy flavor all wrapped up into one easy package. Crushed Tomatoes. This chicken tortilla soup has a tomato based broth (like my Easy Taco Soup). Crushed tomatoes give the soup liquid and add flavor.

Spices. Cumin and chili powder add warmth, earthiness, and a pinch of spice. Pinto Beans. For an extra punch of filling protein, fiber, and vitamins. Plus, they add a delicious creamy element to the soup. Cornmeal. Helps thicken the soup and complements the tortillas on top.

The Directions

Storage Tips

To Store. Refrigerate soup in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Baking Sheet. A must-have for everyday cooking and baking. Dutch Oven. My go-to kitchen tool for preparing stovetop soups. Ladle. Ideal for serving soup!

Thanks to the simmering, use of spices, and, YES, the toppings(!), this recipe takes me back to the authentic chicken tortilla soup I loved on our Mexican food excursions as a teen. Be smart about your topping choices and you can load them on without making chicken tortilla soup unhealthy.

Cheese. Use a fully flavored, melty cheese like sharp cheddar, pepper jack, or Monterey jack for a cheesy chicken tortilla soup. A more flavorful cheese won’t require you to use as much, giving you more taste bang for your cheesy buck.Greek Yogurt. Nonfat plain Greek yogurt is my healthy stand-in for sour cream. Both are thick and tangy and cool the soup’s spices. Dollop it on top or stir it in for a creamy chicken tortilla soup.Avocado. Nutrient-dense and creamy, avocado is good for you and will make the soup taste more indulgent than it is.TORTILLAS. Because it isn’t chicken tortilla soup without them. Bake your own tortilla strips or you can purchase them from the store.