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easy 30-minute healthy chicken tortilla soup with rotisserie chicken

Healthy Chicken Tortilla Soup

This quick and easy 30-minute healthy chicken tortilla soup is made with rotisserie chicken, corn, beans, and homemade crunchy tortilla strips. It's packed with flavor, high in protein, gluten-free, and so delicious!
5 from 8 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving 6 servings

Ingredients
 

Chicken Tortilla Soup:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1 poblano pepper, thinly diced
  • 3 medium carrots, cut into bite-sized rounds
  • 3 large garlic cloves, minced
  • 3 cups shredded rotisserie chicken
  • 4 cups low-sodium chicken broth
  • 1 can (28-ounce) crushed tomatoes
  • 1 can (12-ounce) whole kernel corn, drained and rinsed
  • 1 can (14-ounce) can black beans, drained and rinsed
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 2 tsp taco seasoning
  • ¾ - 1 tsp salt, more to taste
  • ½ tsp black pepper
  • ¼ - ⅓ cup fresh cilantro, chopped
  • 1 - 2 large limes, juiced
  • ¼ cup shredded cheese, for garnish
  • 1 avocado, optional for garnish

Crispy Tortilla Strips:

  • 6 corn tortillas, yellow or white
  • 2 tbsp olive oil
  • ½ tsp salt, more to taste

Instructions

To Make Chicken Tortilla Soup:

  • In a large pot or Dutch oven, heat olive oil over medium-high heat.
  • Add chopped onion, diced poblano pepper, and carrot rounds. Sauté for about 5 minutes until the onions and veggies are soft.
  • Stir in the minced garlic and sauté for 1 more minute until fragrant.
    add in minced garlic to the pot
  • Add the shredded rotisserie chicken, chicken broth, crushed tomatoes, corn, beans, cumin, taco seasoning, chili powder, salt, pepper, and cilantro. Bring to a boil and let simmer for 20 minutes.
  • Stir in the fresh lime juice and let the soup simmer for an additional 3 - 5 minutes. Taste and adjust seasonings as needed.
    chicken tortilla soup in a pot

Make Tortilla Strips:

  • Cut tortillas into thin strips.
  • In a mixing bowl, toss the strips in the olive oil and salt.
    tossing corn tortilla strips in a bowl with olive oil and salt
  • For Oven: Preheat oven to 375°F and line a baking tray. Spread the strips on the tray and bake for 10 - 12 minutes until crispy.
  • For Stove: Heat a small pan over medium heat and fry the strips until crispy (5 - 7 minutes).
  • For Air Fryer: Heat the air fryer to 325°F and lightly grease the air fryer basket. Spread the strips in the basket (no overlapping) and air fry for 3 minutes. Open the basket, shake the strips, and air fry for up to 3 more minutes IF NEEDED until they are crispy.
    crispy corn tortilla strips on a baking sheet

To Serve:

  • Ladle the soup into bowls. Top with the prepared tortilla strips, lime wedges, cilantro, shredded cheese, avocado slices, and/or sour cream as desired.
  • Serve immediately and enjoy your delicious Chicken Tortilla Soup!
    healthy and easy chicken tortilla soup with homemade corn tortilla strips on top

Notes

Serving Suggestions: Try these air fryer quesadillas, homemade guacamole, or cornbread.
Tortilla Strips: You can absolutely use tortilla chips instead of homemade tortilla strips in chicken tortilla soup. It’s a convenient alternative to making homemade tortilla strips.
Freezing: You can freeze cooked chicken tortilla soup. Let the soup cool to room temperature, transfer it to a freezer-safe container, and freeze for up to 3 months. When you are ready to enjoy, place the frozen soup in the refrigerator overnight or reheat it at low temperature on the stovetop until defrosted and warm. Continuously stir it as it thaws.
Storing: Store the soup in an airtight container and keep it in the refrigerator for 4 – 6 days.
Reheating: Reheat in the microwave for 30 – 60 seconds until warm or on the stovetop on low until warm.

Nutrition

Calories: 392kcal | Carbohydrates: 44g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 600mg | Potassium: 1208mg | Fiber: 11g | Sugar: 7g | Vitamin A: 6181IU | Vitamin C: 38mg | Calcium: 162mg | Iron: 5mg
Course Lunch & Dinner
Cuisine Mexican
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!