Healthy Chicken Tortilla Soup

This healthy chicken tortilla soup is cozy, hearty, and ready in under 30 minutes thanks to rotisserie chicken. It's packed with protein, black beans, corn, and bold spices, and finished with fresh lime and crispy homemade tortilla strips for the ultimate healthy comfort food. Naturally gluten-free, meal-prep friendly, and easy to customize with your favorite toppings!

5 from 10 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

Chicken Tortilla Soup:

1 tablespoon 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 tablespoon chili powder
1 teaspoon cumin
2 teaspoon taco seasoning
¾ - 1 teaspoon salt, more to taste
½ teaspoon 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 tablespoon olive oil
½ teaspoon salt, more to taste

Instructions

To Make Chicken Tortilla Soup:

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the onion, poblano pepper, and carrot. Sauté for about 5 minutes, until softened.
Stir in the garlic and cook for 1 minute, until fragrant.
Add the shredded rotisserie chicken, chicken broth, crushed tomatoes, corn, beans, cumin, taco seasoning, chili powder, salt, pepper, and cilantro. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in the fresh lime juice and let the soup simmer for another 3–5 minutes. Taste and adjust seasoning as needed.

Make Tortilla Strips:

Cut tortillas into thin strips. Toss with olive oil and a pinch of salt. Choose your method:
For Oven: Preheat to 375°F and line a baking tray. Spread strips on the tray and bake for 10-12 minutes until crispy.
For Stove: Pan-fry over medium heat for 5–7 minutes, stirring often, until golden.
For Air Fryer: Preheat to 325°F. Lightly grease the basket, spread strips in a single layer, and cook for 3 minutes. Shake, then air fry for 2–3 more minutes until crisp.

To Serve:

Ladle the soup into bowls and add your favorite toppings—crispy tortilla strips, lime wedges, cilantro, avocado, shredded cheese, or sour cream. Serve warm and enjoy!

Notes

Tortilla strips: Bake or air fry them while the soup simmers. Don’t store them on top of the soup—add just before serving so they stay crispy.

Slow cooker option: Add everything except lime and toppings to the slow cooker. Cook on LOW 5–6 hours or HIGH 3–4 hours. Stir in lime juice before serving.

Instant Pot option: Use Sauté mode for the veggies, then add remaining ingredients (except lime and toppings). Seal and cook on HIGH for 8 minutes with a 10-minute natural release.

Make ahead & freeze: This soup freezes beautifully for up to 3 months. Cool completely before freezing, then reheat on the stove or microwave until hot.

Nutrition

Course Lunch & Dinner

Cuisine Mexican

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