How to make Healthy Chicken Tortilla Soup
This healthy chicken tortilla soup recipe couldn’t be easier. We’ve taken our favorite chicken tortilla soup recipe and decreased the fat and sodium content without sacrificing its delicious flavor. Add one ripe avocado if you like a creamier soup. You’ll get a thicker consistency without the added unhealthy fat and sodium. To increase this recipes protein and fiber content, we add a can of black beans. Black beans, vegetable broth, and vegan cheese are great swaps for making this a completely plant-based meal. This soup tastes even better the next day. I would imagine it freezes well, but it never lasts longer than a day in our house. Time to get your chicken tortilla soup on!
Ingredients
8-10 servings
- 1 Tablespoon extra virgin olive oil
- ½ c sweet onion, chopped
- 1 tablespoon garlic, minced
- 4 medium vine-ripe tomatoes or 2 (14.5 oz) cans tomatoes, diced
- 2 tablespoons green chiles (mild), diced
- ½ teaspoon salt or to taste
- ½ teaspoon pepper, ground, or to taste
- 1 tablespoon cumin, ground
- Use 2 (32 oz.) boxes of chicken broth, add more if desired.
- 2 c cooked chicken, shredded
- 2 c cheddar cheese + ¼ c for garnish, freshly grated
- 1 ripe avocado (optional)
- sour cream, to taste (optional)
- ½ cup cilantro, finely chopped
- tortilla strips or chips, to taste
Directions
- In a soup pot or slow cooker, sauté the onion and garlic in olive oil over medium heat for 2-3 minutes. Next, add the tomatoes, green chiles, salt, pepper, and cumin.
- Cover and cook on low 2-4 hours (longer is better especially if using a slow cooker).
- Use an immersion blender to blend ingredients. If adding an avocado do so before blending.
- Add the chicken.
- Stir in the cheddar cheese. Cook until cheese is evenly melted into the soup.
- Ladle soup into bowls. Top with sour cream, cheese, tortilla strips, and cilantro.
- For a thicker soup, place tortillas strips or chips in the bowl before adding soup. Enjoy!