Healthy Chicken Tortilla Soup

5 reviews, 5 star(s). 100% would make again

Ready in 30 minutes

This appealing Mexican-inspired soup is a terrific example of how to enjoy a variety of vegetables. The baked chips and low-fat cheese add crunch and body and with only 260 calories per serving, you can feel good about serving your family a healthy meal.


Cooking spray
1 pound Chicken tenders; , all visible fat discarded, cut into bite-size pieces
1 medium Green bell pepper
1 medium Rib of celery
1/2 medium Onion; (about 4 ounces)
2 medium Garlic cloves
1 medium Fresh jalapeno pepper; (optional)
2 medium Italian plum tomatoes; (Roma)
2 (14.5-ounce cans) Fat free, low-sodium chicken broth
1/2 cup Frozen whole-kernel corn
1/2 cup Fresh cilantro; , snipped
Juice of 1 medium lime
1 teaspoon Chili powder
1 teaspoon Ground cumin
1/2 cup Baked tortilla chips
1/2 medium Avocado
1/4 cup Low-fat Mexican blend shredded cheese

Original recipe makes 4 Servings



Lightly spray a large saucepan or Dutch-oven with cooking spray. Cook the chicken over medium-high heat for 5 minutes, or until browned, stirring occasionally.

Meanwhile, chop the bell pepper, celery, and onion. Mince the garlic. Wearing disposable gloves, chop the jalapeno, discarding the ribs and seeds for less heat. Stir into the chicken and cook for 3 to 5 minutes, or until tender, stirring frequently.

While the vegetables cook with the chicken, seed and chop the tomatoes. Stir into the chicken mixture with the broth, corn, cilantro, lime juice, chili powder, and cumin. Bring to a boil, still over medium-high heat. Reduce the heat and simmer for 10 minutes.

Meanwhile, crush the tortilla chips and thinly slice the avocado.

When the soup is ready, sprinkle with the chips and Mexican blend cheese. Garnish with the avocado.

Verified by cferrara
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Calories Per Serving: 547 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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ifaria 2m ago

Made mine in the crock pot. So good! Added a dollop of low fat sour cream and some shredded Mexican cheese on top. Yum.
AndiSavage 2m ago

This soup is excellent! My daughter isn't a fan of cumin so I cut it back to 1/4 teaspoon. Thanks for this great recipe. This one's a keeper!
Huminbrd56 10m ago

Love it! Took 30 minutes just for prep, but that's okay.
candicepasquale 1y ago

A quick and easy favorite and healthy for you too !
CookingPassion 3y ago

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