Chicken tortilla soup gets a makeover in this lighter, one-pot version. Packed with veggies for tons of flavor and lower in sodium than canned versions. Top with Greek yogurt, fresh lime juice or cilantro for added flavor.

One-Pot Light Chicken Tortilla Soup

Amber Gray
Chicken tortilla soup gets a makeover in this lighter, one-pot version. Packed with veggies for tons of flavor and lower in sodium than canned versions. Top with Greek yogurt, fresh lime juice or cilantro for added flavor.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dairy Free
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 large sweet onion chopped
  • 1 red bell pepper chopped
  • 2 large carrots chopped
  • 2 tablespoons chili powder
  • 4 cups no-salt-added chicken broth
  • 1 28 oz. can no-salt-added diced tomatoes
  • 2 boneless skinless chicken breasts, thinly sliced
  • 3.5 ounces unsalted corn tortilla chips divided
  • 1 avocado chopped
  • 1 jalapeño seeded, diced (optional)

Instructions
 

  • Heat oil in large pot over medium-high heat. Add onion, pepper and carrots, and let cook 3-4 minutes, stirring occasionally, until browned. Add chili powder and mix well.
  • Add broth and tomatoes. Cover and bring to a boil over high heat. Reduce to low, add chicken and half of tortilla chips. Simmer 3-4 minutes, or until chicken is cooked through.
  • Top soup with remaining tortilla chips, avocado and jalapeno (optional).
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