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Healthy Chicken Tortilla Soup - Light, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional but great for depth)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (4 ounces) diced green chiles (mild or hot)
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 cup corn kernels (fresh, frozen, or canned, drained)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 tablespoon tomato paste (optional for richness)
  • 1 lime, juiced (plus wedges for serving)
  • 1/4 cup fresh cilantro, chopped
  • 6 small corn tortillas, cut into thin strips
  • Cooking spray or 1 teaspoon olive oil (for the tortilla strips)
  • Optional toppings: avocado slices, plain Greek yogurt or light sour cream, shredded cheese, extra cilantro

Method
 

  1. Prep the tortilla strips: Preheat your oven to 400°F (200°C). Toss the tortilla strips with a light spray or drizzle of oil and a pinch of salt. Spread on a baking sheet and bake for 6–10 minutes, stirring once, until crisp and lightly golden. Set aside.
  2. Sauté the aromatics: Warm 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook 4–5 minutes until softened. Stir in garlic and jalapeño, cook 30 seconds until fragrant.
  3. Bloom the spices: Add cumin, chili powder, smoked paprika, salt, and pepper. Stir for 30–60 seconds. This unlocks the spices’ flavor.
  4. Build the base: Stir in the tomato paste (if using), then add fire-roasted tomatoes, green chiles, and chicken broth. Bring to a gentle boil.
  5. Cook the chicken: Nestle the chicken breasts into the pot. Reduce heat to a steady simmer, cover, and cook 12–16 minutes, or until the chicken is just cooked through and reaches 165°F (74°C).
  6. Shred the chicken: Transfer chicken to a plate and shred with two forks. Return the chicken to the pot.
  7. Add the beans and corn: Stir in black beans and corn. Simmer uncovered for 5–10 minutes to meld flavors. Adjust salt and pepper to taste.
  8. Finish bright: Turn off heat. Stir in lime juice and cilantro. Taste and add more lime or salt if needed.
  9. Serve: Ladle into bowls. Top with a handful of crispy tortilla strips and any extras you like—avocado, a dollop of Greek yogurt, a sprinkle of cheese, and more cilantro.