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Healthy One-Pot Chicken Tortilla Soup - Comforting, Fresh, 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)
  • 1 red bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen or canned corn kernels, rinsed if canned
  • 1–1.25 pounds boneless, skinless chicken breasts or thighs
  • 1 lime, juiced (plus extra wedges for serving)
  • 1/4 cup fresh cilantro, chopped
  • 6 small corn tortillas, cut into strips (or use baked tortilla chips)
  • Optional toppings: diced avocado, plain Greek yogurt or light sour cream, shredded cheese, extra cilantro, sliced radishes

Method
 

  1. Prep the tortillas: For a healthier crunch, preheat the oven to 375°F (190°C). Toss tortilla strips with a teaspoon of olive oil and a pinch of salt, spread on a baking sheet, and bake for 8–12 minutes until crisp and lightly golden. Set aside.
  2. Sauté the aromatics: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened and fragrant, stirring occasionally.
  3. Add garlic and spices: Stir in garlic, chili powder, cumin, smoked paprika, oregano, and 1 teaspoon salt. Cook 30–60 seconds until the spices bloom and smell toasty.
  4. Build the broth: Pour in chicken broth and the can of fire-roasted tomatoes with their juices. Bring to a gentle boil.
  5. Poach the chicken: Reduce heat to medium-low and add the chicken breasts or thighs. Cover and simmer 12–18 minutes, depending on thickness, until cooked through and no longer pink in the center.
  6. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
  7. Add beans and corn: Stir in black beans and corn. Simmer 5–7 minutes to warm through and let flavors come together.
  8. Finish with freshness: Turn off the heat. Stir in lime juice and cilantro. Taste and adjust seasoning with more salt or lime as needed.
  9. Serve and garnish: Ladle into bowls and top with baked tortilla strips. Add any optional toppings like avocado slices, a dollop of Greek yogurt, or a sprinkle of cheese.