This easy, one-pot chicken tortilla soup is the perfect combo of fresh, flavorful, and hearty! Built on a base of diced tomatoes, cumin, and chili powder, this nourishing soup makes an excellent winter warmer.
As I write this post from Tartine Manufactory in the Mission, it’s pouring again. We’ve seldom had a dry day this winter which means we’ve had lots of weekends snuggled up on the lounge watching Netflix.
Needless to say, soup has been a frequent feature on the dinner table. Few dishes rival soup as the ultimate antidote to wet socks, and soggy umbrellas.
I whipped up this one-pot tortilla soup last weekend and I can’t get enough of this recipe. It offers all the fresh and lively flavors of Mexican cuisine, combined with the warmth of soup. Moreover, it’s a complete meal, packed with veggies, lean protein, and high fiber carbs.
Servings Suggestions and Substitutions
I like to serve this dish with tortilla chips, fresh cilantro, and a dollop of plain Greek yogurt, instead of sour cream. You can easily turn this recipe into a meatless meal by substituting the chicken for a can of black or pinto beans, rinsed and drained. Beat the cold this winter with this easy, flavorful dish!
PrintOne-Pot, Healthy Chicken Tortilla Soup
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Category: Soup, entree, main, dinner, lunch, one-pot, easy
- Cuisine: Mexican
Description
This easy, one-pot chicken tortilla soup is the perfect combo of fresh, flavorful, and hearty! Curl up with a bowl of this delicious soup on a wintery weekend.
Ingredients
Soup:
- 1 tbsp extra virgin olive oil
- 1 red onion
- 3 cloves garlic
- 1 red pepper
- 1 skinless chicken breast, cooked
- 2 tbsp ground cumin
- 2 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 cup low-sodium chicken broth
- 28oz (800g) diced canned tomatoes
- 1/2 lime
- 1 cup frozen corn
For serving:
- Fresh cilantro (coriander)
- Plain Greek yogurt
Instructions
- Crush the garlic, and finely slice the red pepper, and the red onion. Dice the chicken into small cubes.
- Add the extra virgin olive oil to a large pot, place the pot on the stove, and turn the stove on to medium heat.
- Add the garlic, onions, and peppers to the pot. Sauté the veggies, and garlic until soft and translucent, stirring frequently.
- Add the ground cumin, dried oregano, and chili powder to the pot, and sauté for another 30 seconds or so until the spices release their aromas.
- Add the chicken to the pot, followed by the chicken broth, diced tomatoes, frozen corn, and salt.
- Cut the lime into quarters, and squeeze the lime wedges over the soup. Stir to combine the ingredients.
- Bring the pot to the boil, then reduce the heat to low. Cook for 30-60 minutes on low heat, stirring occasionally. Add additional chicken broth if the soup becomes too thick.
- Serve with dollop of plain Greek yogurt, and finely chopped fresh cilantro (coriander).
Hungry for more? Find additional healthy eats and treats here.