How to Make Low-Fat Chicken Tortilla Soup Without Sacrificing Flavor
This healthy chicken tortilla soup proves that low-fat doesn’t mean low-flavor! Packed with 28g protein per serving and only 4g fat, it’s a nutritious meal that satisfies all your comfort food cravings while supporting your health goals.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings
Ingredients
– 1/4 cup low-sodium chicken broth (for sautéing)
– 1 large onion, diced
– 2 celery stalks, diced
– 2 carrots, diced
– 3 garlic cloves, minced
– 1.5 pounds boneless, skinless chicken breasts
– 6 cups low-sodium chicken broth
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup frozen corn
– 1 can (14.5 oz) fire-roasted diced tomatoes
– 2 teaspoons ground cumin
– 1 teaspoon chili powder
– 1 teaspoon smoked paprika
– Juice of 1 large lime
– Salt and black pepper to taste
– For serving: baked tortilla strips, avocado slices, fresh cilantro, lime wedges
Instructions
1. Heat 1/4 cup broth in large non-stick pot over medium heat.
2. Add onion, celery, and carrots. Cook until softened, about 5 minutes.
3. Add garlic and spices. Cook 1-2 minutes until fragrant.
4. Add chicken breasts and remaining broth. Bring to simmer.
5. Add beans, corn, and tomatoes. Simmer gently for 25 minutes.
6. Remove chicken, shred with two forks, return to pot.
7. Stir in lime juice. Season with salt and pepper.
8. Serve with healthy toppings like baked tortilla strips and avocado.
Notes
For extra flavor without fat, toast whole spices before grinding. Soup tastes even better next day as flavors continue to develop. Perfect for meal prep!