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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dairy Free
Servings 6
Calories 1178 kcal

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).

Nutrition

Calories: 1178kcalCarbohydrates: 22gProtein: 170gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 461mgSodium: 539mgPotassium: 3267mgFiber: 5gSugar: 4gVitamin A: 4883IUVitamin C: 34mgCalcium: 98mgIron: 6mg
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