Chicken tortilla soup gets a makeover in this lighter, one-pot version. Packed with veggies for tons of flavor and lower in sodium than canned versions. Top with Greek yogurt, fresh lime juice or cilantro for added flavor.

One-Pot Light Chicken Tortilla Soup
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Servings 6 Prep Time 10minutes
Cook Time 15minutes
Servings 6 Prep Time 10minutes
Cook Time 15minutes
Chicken tortilla soup gets a makeover in this lighter, one-pot version. Packed with veggies for tons of flavor and lower in sodium than canned versions. Top with Greek yogurt, fresh lime juice or cilantro for added flavor.
Ingredients
  • 1 tablespoon olive oil
  • 1/2 large sweet onion, chopped
  • 1 red bell pepper, chopped
  • 2 large carrots, chopped
  • 2 tablespoons chili powder
  • 4 cups no-salt-added chicken broth
  • 1 (28 oz.) can no-salt-added diced tomatoes
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 3.5 ounces unsalted corn tortilla chips, divided
  • 1 avocado, chopped
  • 1 jalapeño, seeded, diced (optional)
Directions
  1. Heat oil in large pot over medium-high heat. Add onion, pepper and carrots, and let cook 3-4 minutes, stirring occasionally, until browned. Add chili powder and mix well.
  2. Add broth and tomatoes. Cover and bring to a boil over high heat. Reduce to low, add chicken and half of tortilla chips. Simmer 3-4 minutes, or until chicken is cooked through.
  3. Top soup with remaining tortilla chips, avocado and jalapeno (optional).
Tags , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 15minutes
Servings 6 Prep Time 10minutes
Cook Time 15minutes
Chicken tortilla soup gets a makeover in this lighter, one-pot version. Packed with veggies for tons of flavor and lower in sodium than canned versions. Top with Greek yogurt, fresh lime juice or cilantro for added flavor.
Ingredients
  • 1 tablespoon olive oil
  • 1/2 large sweet onion, chopped
  • 1 red bell pepper, chopped
  • 2 large carrots, chopped
  • 2 tablespoons chili powder
  • 4 cups no-salt-added chicken broth
  • 1 (28 oz.) can no-salt-added diced tomatoes
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 3.5 ounces unsalted corn tortilla chips, divided
  • 1 avocado, chopped
  • 1 jalapeño, seeded, diced (optional)
Directions
  1. Heat oil in large pot over medium-high heat. Add onion, pepper and carrots, and let cook 3-4 minutes, stirring occasionally, until browned. Add chili powder and mix well.
  2. Add broth and tomatoes. Cover and bring to a boil over high heat. Reduce to low, add chicken and half of tortilla chips. Simmer 3-4 minutes, or until chicken is cooked through.
  3. Top soup with remaining tortilla chips, avocado and jalapeno (optional).

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