Chicken tortilla soup has always been something of a mystery to me. To me, it has always been essentially the tomatoey version of white chicken chili (with, of course, the cannelini beans swapped out for black beans). It never seemed very original to me.

What’s more, though its name seemingly boasts the presence of tortillas, the soup itself doesn’t have any sort of tortilla in it. The only tortilla comes from its topping and serving with tortilla chips or tortilla strips.

As I’ve made and remade this soup over the last few weeks, however, I’ve actually grown to love what I once only condescendingly thought of as “the tomatoey version of white chicken chili.” Afterall, who doesn’t love a super flavorful chicken chili loaded onto lots and LOTS of tortilla chips?? (And who am I to say chicken tortilla soup didn’t actually come first before white chicken chili?)

There is so much to LOVE about chicken tortilla soup. It’s creamy, it’s fresh, it’s low-calorie, it’s hearty, it’s high in protein, contains healthy fat (olive oil and avocado), and it has plenty of fiber too! On top of all that, it tastes AMAZING!!

I also love making this soup on rainy or snowy days. There’s something about steaming tomatoes that really warms the body and soul. Cilantro and lime make the soup taste so fresh, which is also incredibly pleasant on a cold day (or any day for that matter).

Please enjoy this healthy, delicious chicken tortilla soup recipe straight from the McMillan family kitchen ♡

WHAT YOU’LL LOVE ABOUT THIS RECIPE

♡ How SIMPLE it is! I love these recipes where the chopping is kept to a minimum and I just open up cans and throw things into a pot. SO nice for busy evenings when we’re all hungry and ready to stuff our tummies full of some soupy goodness.

♡ The WARMTH… perfect for a cold or rainy day!

♡ The HEARTINESS! Despite this soup being low calorie, it is high in protein and fiber which can help you feel more full (and for longer)! Huge win!

♡ It’s LOW-CALORIE!

TIPS FOR MAKING THE BEST CHICKEN TORTILLA SOUP

1) TASTE to ensure the soup is seasoned enough! You may like yours a little spicier than I do, so be sure to taste and add more chili powder as necessary. Sometimes I’ll find myself sprinkling a little extra cumin on some days when I just want a little bit more flavor to come out of this soup. These seasoning amounts are my baseline, but be sure to taste as you go so you can get it exactly the way you like it!

2) Buy GOOD TORTILLA CHIPS / TORTILLA STRIPS: You may already have your favorite tortilla chips that you always buy, and in that case you’ll agree that buying the good stuff really makes a difference. You may even want to try making your own tortilla chips! If you’re looking for a new tortilla chip to try, Wade and I are currently slightly obsessed with the hint of lime tortilla chips… specifically the Tostitos Hint of Lime Flavored Tortilla Chips.

SERVING IDEAS

TORTILLA CHIPS! As mentioned previously, Wade and I love the Tostitos Hint of Lime Flavored Tortilla Chips.

Garnished with fresh CILANTRO

A dollop of SOUR CREAM

Avocado Slices (so yummy and healthy!)

Cheese!

STORAGE

Chicken tortilla soup stores really well in an airtight container in the refrigerator. I have found this soup is great for meal prep if you have a microwave at your office building or school. Make enough soup for several lunches and then divide it between several microwave safe containers (my preference is the Snapware Glass Food Storage Containers). Store in the refrigerator until you're ready to heat it up. Bring some tortilla chips in a separate container or plastic bag to sprinkle on top of the soup!

CHICKEN TORTILLA SOUP INGREDIENTS

- Olive Oil: This is a MUCH healthier alternative to butter. This isn’t one of those healthy tricks that end up tasting worse! Olive oil is associated with many health benefits including decreased inflammation, protection against cancer, and lower risk of heart disease. Be sure to buy extra virgn olive oil if you want to maximize the health benefits of this oil!

- Onion + Garlic: the aromatics!

- Cumin, chili powder, paprika, oregano, salt!

- Chicken breast(s): Measure out 1 pound of chicken breasts. If you're using Costco chicken breasts (as I usually do), you may only need one chicken breast!

- Canned, diced tomatoes (ONE 15.5 oz. can)

- Chicken Broth

- Black Beans

- Frozen Corn

- Fresh Lime Juice!

- Milk: This is how it gets that delicious creaminess ♡ I usually use 1% milk, but you can use any type you’d like, depending on your desired fat content.

- Flour: The thickener for the soup!

- Tortilla Chips (hence the name)... if you forget this ingredient, it will end up being a tomatoey chicken soup and not a chicken tortilla soup! (tastes great either way though :)) If you’re looking for a recommendation, try Tostitos Hint of Lime Flavored Tortilla Chips.

HOW TO…

Start out by chopping the onion and mincing the garlic. Heat one tablespoon of olive oil in a stock pot (or large saucepan) over medium heat. Add the onions and garlic.

Saute the onions and garlic for a few minutes, or until the onions begin to look slightly translucent. Add the oregano, cumin, chili powder, salt, and paprika to the sautéing onions and garlic. Continue to sauté for another few minutes, stirring occasionally.

Add the canned diced tomatoes, chicken broth, black beans, and corn. Put a lid on the pot and let simmer for 5-7 minutes.

Meanwhile, begin to heat a skillet with olive oil over medium heat for cooking the chicken. Cut the chicken breast (or breasts) in half long-ways and then season both sides with salt and a little bit of pepper. Place the chicken into the heated pan. Flip the chicken occasionally, allowing it to reach an internal temperature of about 165 degrees F. When the chicken has reached an appropriate temperature, remove it from the heat.

After the soup has been simmering for a few minutes, begin mixing the flour and milk in a separate bowl. Once the mixture is well combined and no longer has any flour chunks, add it slowly into the soup while stirring well to prevent clumping of the flour.

Add in the fresh lime juice and chopped cooked chicken breast and stir to combine. Cook for another 1 minute and remove from the heat.

Top the soup with cilantro, tortilla chips (or tortilla strips), avocado, and / or a dollop of sour cream! Serve and enjoy :)

Ingredients:

Directions: