Description
This Healthy Chicken Tortilla Soup is a comforting, nutritious, and flavorful meal perfect for any day. Made with fire-roasted diced tomatoes, black beans, corn, fresh cilantro, and tender chicken, it combines wholesome ingredients with zesty seasoning to create a hearty soup. Topped with cheese, avocado, sour cream, and crunchy tortilla chips, this recipe is an easy one-pot dish that’s filling and delightful for the whole family.
Ingredients
Scale
Soup Ingredients
- 2 Tbsp. olive oil
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 (15 ounce) cans fire-roasted diced tomatoes
- ¼ cup chopped fresh cilantro
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 can corn, drained
- 1 Tbsp. ground cumin, plus more to taste
- ½ teaspoon dried oregano
- 2 whole chicken breasts or 2-3 cups rotisserie chicken, chopped
- 2 cups Cabot Cheese, your favorite flavor
- Salt and pepper to taste
Toppings (Optional)
- Cheese
- Red onion, thinly sliced
- Fresh cilantro
- Sour cream
- Salsa
- Avocado, sliced
- Tortilla chips
Instructions
- Sauté onions and garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and minced garlic. Cook, stirring occasionally, until the onion softens and becomes translucent, about 3 minutes.
- Add remaining soup ingredients: Pour in the chicken broth, fire-roasted diced tomatoes, chopped fresh cilantro, rinsed black beans, drained corn, ground cumin, dried oregano, and the whole chicken breasts if using. Stir to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low to maintain a simmer. Cover loosely and cook the soup for 1 hour, allowing the flavors to meld and the chicken to cook through.
- Shred chicken and add cheese: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot (or add prepared rotisserie chicken if using). Stir in 2 cups of Cabot Cheese and let the soup cook for an additional 10 minutes to melt the cheese thoroughly.
- Season and serve: Taste the soup and add salt and pepper as needed. Ladle the soup into bowls, then garnish with your choice of optional toppings such as cheese, red onion, cilantro, sour cream, salsa, avocado slices, and tortilla chips. Enjoy warm.
Notes
- You can substitute rotisserie chicken for cooked chicken breasts to reduce prep time.
- Adjust the amount of cumin to suit your preferred spice level.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
- Use low-sodium chicken broth to control sodium levels.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
