Healthy Chicken Tortilla Soup

This Healthy Chicken Tortilla Soup is a delightful, hearty meal that’s both nourishing and flavorful. Made with tender shredded chicken, fresh vegetables, and a blend of aromatic spices, this soup is perfect for a light lunch or a comforting dinner. The addition of crisp tortilla strips adds a satisfying crunch, while toppings like avocado, cilantro, and a squeeze of lime enhance the vibrant flavors. This soup is not only delicious but also packed with nutrients, making it an ideal choice for those looking to enjoy a wholesome, guilt-free dish.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup fresh cilantro, chopped

For the Tortilla Strips:

• 4 small corn tortillas
• Cooking spray
• Salt, to taste

Optional Toppings:

• Sliced avocado
• Fresh cilantro leaves
• Sliced radishes
• Diced red onion
• Lime wedges
• Shredded cheese (optional)
• Greek yogurt or sour cream (optional)

Instructions:

1. Cook the Chicken: In a large pot, bring the chicken breasts and enough water to cover them to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through. Remove the chicken, shred it using two forks, and set it aside.
2. Sauté the Vegetables: In the same pot, heat the olive oil over medium heat. Add the diced onion, garlic, and bell peppers. Sauté until the vegetables are softened, about 5 minutes. Add the minced jalapeño, cumin, chili powder, smoked paprika, coriander, oregano, salt, and pepper. Stir to combine and cook for another minute to toast the spices.
3. Simmer the Soup: Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil. Add the shredded chicken, black beans, and corn to the pot. Reduce the heat to low and simmer the soup for 15-20 minutes to allow the flavors to meld together.
4. Prepare the Tortilla Strips: Preheat your oven to 375°F (190°C). Cut the corn tortillas into thin strips, arrange them on a baking sheet, and lightly spray them with cooking spray. Sprinkle with a little salt and bake for about 10 minutes, or until they are crispy and golden brown.
5. Finish the Soup: Stir in the fresh lime juice and chopped cilantro just before serving.
6. Serve: Ladle the soup into bowls and top with crispy tortilla strips. Add your favorite toppings like sliced avocado, fresh cilantro, radishes, diced red onion, and a squeeze of lime. If desired, garnish with shredded cheese and a dollop of Greek yogurt or sour cream.

Enjoy this Healthy Chicken Tortilla Soup as a nourishing and flavorful meal that will warm you from the inside out!