Healthy Chicken Tortilla Soup

Warm, comforting, and packed with flavor, this healthy chicken tortilla soup is everything you want on a busy weeknight. Loaded with tender chicken, hearty veggies, and a touch of spice, it’s easy to make, nourishing, and endlessly customizable with your favorite toppings.

Course Main Course, Soup

Cuisine Mexican, Tex-Mex

Diet Gluten Free, Low Calorie, Low Fat

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 207

Author Kim

Ingredients

2 teaspoons olive oil or a generous amount of cooking spray
1 cup chopped onion about 1 small onion
2 cups diced celery about 4 medium stalks
4 minced garlic cloves about 2 teaspoons minced garlic
4 medium chopped tomatoes or 2 cans diced tomatoes
2 cups water
4 cups low-sodium chicken broth
3 cups chopped or shredded rotisserie chicken
2 cups thinly sliced carrots about 3 medium peeled
1 teaspoon dried oregano leaves
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper add less or omit, if desired
1/2 teaspoon sea salt plus more to taste
1/2 teaspoon ground black pepper plus more to taste
optional garnish: chopped avocado, chopped fresh cilantro, crumbled Cotija cheese, Greek yogurt, crumbled tortilla chips

Instructions

Heat oil in large pot over medium-high heat. Add 1 cup chopped onion and 2 cups diced celery; cook, stirring frequently, for about 5 minutes and until veggies are soft.
Add 4 minced garlic cloves; cook, stirring frequently, for about 1 minute. Add 4 medium chopped tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes are soft. Set aside.
Add onion/tomato mixture with 2 cups water (you will not need the water if using canned tomatoes) to high-speed blender or food processor and blend until smooth.
Transfer blended mixture back to the pot and add 4 cups low-sodium chicken broth, 3 cups chopped or shredded rotisserie chicken, 2 cups thinly sliced carrots, 1 teaspoon dried oregano leaves, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1/2 teaspoon sea salt and 1/2 teaspoon ground black pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for about 10 to 30 minutes, or until carrots are tender.
Top each serving with preferred toppings; such as lime juice, avocado, cilantro, cheese, Greek yogurt and/or tortilla chips

Video

Notes

*If using canned diced tomatoes and juices, omit the additional 2 cups water.

**For a vegan version replace chicken broth with low-sodium organic vegetable broth, omit chicken and consider adding 2 cans black, red kidney or pinto beans.

Nutrition