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One-Pot, Healthy Chicken Tortilla Soup

5 from 2 reviews
  • 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

Units Scale

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

  1. Crush the garlic, and finely slice the red pepper, and the red onion. Dice the chicken into small cubes.
  2. Add the extra virgin olive oil to a large pot, place the pot on the stove, and turn the stove on to medium heat.
  3. Add the garlic, onions, and peppers to the pot. Sauté the veggies, and garlic until soft and translucent, stirring frequently.
  4. 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.
  5. Add the chicken to the pot, followed by the chicken broth, diced tomatoes, frozen corn, and salt.
  6. Cut the lime into quarters, and squeeze the lime wedges over the soup. Stir to combine the ingredients.
  7. 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.
  8. Serve with dollop of plain Greek yogurt, and finely chopped fresh cilantro (coriander).