I’m a big fan of soup. It’s easy to throw together, easy to freeze for later, and a healthy meal choice. My family also loves Southwestern and Mexican flavors, so I created this Chicken Tortilla Soup to mix the two.
Healthy Chicken Tortilla Soup
I think about taking old favorite recipes and making them healthier. Fortunately, soup is already a pretty healthy food and only needs a few tweaks. Here are some of the ways this soup can support optimal health.
Strengthening immunity
Chillies are a great addition to a meal when you have a runny nose or other mild ailment. Capsaicin in peppers can relieve pain and is also known to support the immune system.
Bone broth is another immune-boosting food. Grass-fed bone broth contains:
- calcium, magnesium and phosphorus
- collagen for healthy hair, skin and nails
- gelatin (which is a protein and contains the amino acids proline and glycine)
Bone broth is also soothing to the digestive tract, so it’s great for an upset tummy.
No grains
Chicken Tortilla Soup just wouldn’t be the same without the tortillas. But my family doesn’t eat grains (except for the occasional white rice), so I had to find an alternative to tortilla chips. The chips I use in this recipe are made with cassava flour, so they are also nut-free and safe for most people on an autoimmune diet. (And don’t worry…they’re extremely delicious!)
Legumes Optional
I don’t eat beans very often, but I know some people can’t eat chicken tortilla soup without beans. They are easy to add if you want them and just as easy to leave out if you don’t want them.
Homemade spices!
This recipe calls for salsa verde as part of the broth. I like this salsa because it uses tomatoes instead of tomatoes for a slightly tangier taste and denser texture. If you don’t like salsa verde, you can use regular salsa. I also love this fermented salsa recipe because it adds beneficial bacteria and digestive enzymes to the meal.
A simple night meal
I’m a big fan of one-pot meals, Instant Pot recipes, or other dinner ideas that make meal prep quick and easy (and if the cleanup is short, even better!). This chicken tortilla soup recipe fits the bill.
It only takes a few minutes in the Instant Pot, so it can be ready to eat after a long day. You can throw it in the Crock-Pot in the morning and have dinner ready by the time everyone is home at night.
It’s also easy to freeze (just leave the toppings out until reheated). Allow the soup to cool and measure 2 cup servings into a freezer container of your choice (I like to use glass). Freeze for up to two months.
Here’s how to do it!
Chicken tortilla soup recipe
Homemade chicken tortilla soup made with roasted salsa verde, black beans and lots of veggies.
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In the Instant Pot, combine the chicken, onion, garlic, salsa verde, diced tomatoes, chicken broth, cumin, chili powder, and salt.
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Cook on high pressure for 8 minutes, with a quick pressure release when the time is up.
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Turn on the sauté function and stir in the black beans, bell pepper and zucchini.
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Cook, stirring occasionally, until the bell pepper and zucchini are tender.
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Top with optional toppings and enjoy!
Nutrition facts
Chicken tortilla soup recipe
Amount per serving (2 cups)
Calories 222.62
Calories from fat 115
% daily value*
Fat 12.78 g20%
Saturated fat 3.47 g22%
Cholesterol 54.43 mg18%
Sodium 767.07 mg33%
Potassium 521.29 mg15%
Carbohydrates 9.02 g3%
Fiber 1.17 g5%
sugar 5.04 g6%
Protein 17.65 g35%
Vitamin A 1122.17IU22%
Vitamin C 35.59 mg43%
Calcium 29.54 mg3%
Iron 1.51 mg8%
* Percent daily values are based on a 2000 calorie diet.
Make it easily in the Crock-Pot or on the stove using the same method as above, just simmer it until the chicken is cooked. Cooking time is about 4-6 hours on low for the Crock-Pot or 20-30 minutes hot on the stove.
Want more Southwestern inspired recipes?
My family loves the flavors of the Southwest, so we include one of these recipes in our meal rotation on a regular basis.
- Tex-Mex Lettuce Tacos – I’m always looking to add more veggies to my family’s meals. This recipe is an easy way to do that!
- Huevos Rancheros – This traditional Mexican breakfast is so simple it doesn’t deserve a recipe. I discovered this delicious meal in Texas and have been making it at home ever since.
- Mexican Beef and Rice Bowls – So easy to make, this recipe is at the top of my list for easy weeknight recipes. This is easily customizable to each person’s preferences with a variety of topping options.
- Chipotle Style Burrito Bowl – Since we don’t eat grains, I had to find clever ways to serve up the Mexican and Southwestern food we love. This burrito bowl is one example (and it tastes a lot like a Chipotle takeout meal!).
- Paleo Tex-Mex Casserole – If you want the flavors of the Southwest, but in a form that is easy to cook and serve, try this version of the casserole.
I love that Mexican and Southwestern food is so simple yet full of flavor!
What is your favorite chicken tortilla soup recipe?
