Hearty Chicken Tortilla Soup
When the weather turns crisp and the days grow shorter, there’s nothing quite like a warm bowl of homemade soup to make your home feel cozy. This Healthy Hearty Chicken Tortilla Soup is packed with juicy chicken, colorful vegetables, hearty beans, and warming spices, creating a satisfying meal that’s as nourishing as it is comforting.
Made with wholesome, naturally gluten-free ingredients, this one-pot recipe is perfect for busy weeknights, meal prep, or serving a crowd on chilly fall and winter evenings. Top each bowl with crispy baked tortilla strips, creamy avocado, fresh cilantro, and a squeeze of lime for a restaurant-worthy meal that the whole family will love.
Hearty Chicken Tortilla Soup
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional)
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- 4 cups chicken bone broth
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 cup can corn, drained
- 2 cups cooked shredded chicken breast
- 2 Tbsp fresh lime juice
Optional Healthy Toppings
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
- ¼ cup plain Greek yogurt
- 1 lime, cut into wedges
- 4 gluten-free tortillas, sliced into thin strips
- olive oil spray
- ½ tsp chili powder for tortilla strips
Instructions
- Preheat the oven to 400°F if making homemade tortilla strips.
- In a large bowl, toss the tortilla strips with a light coating of olive oil spray and chili powder.
- Place on a baking sheet and bake for 10 to 12 minutes until crisp. Set aside.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the onion and bell peppers. Cook for about 5 minutes until softened.
- Stir in the garlic and jalapeño and cook for 1 minute.
- Add the cumin, chili powder, smoked paprika, oregano, sea salt, and black pepper. Stir for 30 seconds until fragrant.
- Pour in the chicken broth, diced tomatoes, black beans, and corn. Bring to a gentle boil.
- Reduce the heat and simmer for 20 minutes.
- Stir in the shredded chicken and cook for another 5 minutes until heated through.
- Remove from the heat and stir in the fresh lime juice.
- Ladle into bowls and top with baked tortilla strips, avocado, cilantro, Greek yogurt, and an extra squeeze of lime.
Notes
Chef Tips:
- Rotisserie chicken is a great time-saver. Just be sure to choose a gluten-free, minimally seasoned variety.
- Fire-roasted tomatoes add a richer, slightly smoky flavor that makes the soup taste like it simmered all day.
- Bake your own tortilla strips instead of frying them for a lighter, healthier topping with plenty of crunch.
- This soup tastes even better the next day, making it perfect for meal prep or leftovers.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.