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Soup simmering in a pot with chicken, beans, and kale visible in the broth.

Healthy Chicken Tortilla Soup

This healthy chicken tortilla soup is a soul-warming, veggie-packed meal made with lean chicken, hearty greens, and bold spices. It's an easy, nourishing option for busy nights.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 361

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1 jalapeño deseeded and diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
Main Ingredients
  • 4 cups chicken broth low-sodium
  • 1 can diced fire-roasted tomatoes 14 oz
  • 1 can diced green chiles 4 oz
  • 1.5 lb boneless skinless chicken breasts
  • 1 can black beans rinsed and drained
  • 2 cups kale or spinach chopped
Toppings
  • 6 corn tortillas cut into strips
  • fresh cilantro chopped, to taste
  • avocado diced, for serving
  • Greek yogurt or sour cream, optional
  • lime wedges for serving

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Measuring Spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and jalapeño, and sauté until softened, about 5-7 minutes.
  2. Add garlic, chili powder, and cumin. Stir for 1-2 minutes until fragrant.
  3. Add broth, tomatoes, green chiles, and chicken breasts. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Remove chicken and shred with two forks. Return shredded chicken to the pot.
  5. Add black beans and chopped kale or spinach. Simmer for another 5-10 minutes until greens wilt.
  6. Meanwhile, crisp tortilla strips in a skillet with olive oil or bake until golden.
  7. Serve soup hot with tortilla strips, avocado, cilantro, lime wedges, and a dollop of Greek yogurt.

Notes

Customize this soup with your favorite seasonal vegetables or plant-based protein for a vegetarian twist. It freezes well and tastes even better the next day!