Chicken Tortilla Soup

Celebrating Cinco de Mayo doesn’t have to unravel your diet
tortilla soup

Salt for Life

Celebrating Cinco de Mayo doesn’t have to unravel your diet. Swap out high-sodium fiesta favorites, for this better-for-you recipe from Salt for Life. Festive and tasty; make a big batch and use this soup for post-Cinco de Mayo leftovers.

6
Servings
379
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons vegetable oil, divided
  • 1 medium onion, chopped
  • 1 1/4 Teaspoon salt, such as SALT FOR LIFE Sea Salt + Potassium Blend
  • 1/2 Teaspoon ground black pepper
  • 1/2 Teaspoon ground cumin
  • 2 cloves garlic, finely chopped
  • 1 jalapeño, finely chopped
  • 1 package (32 ounces) unsalted chicken broth
  • 2 Cups water
  • 1 can (10 ounces) no salt added diced tomatoes and green chiles
  • 1 can (16 ounces) reduced sodium black beans, rinsed, drained
  • 1 Pound boneless skinless chicken breast, sliced in half horizontally
  • 4 corn tortillas (6 inch) cut into strips
  • 1 Tablespoon fresh lime juice
  • 1 Cup pepper jack cheese, shredded

Directions

Heat 2 tablespoons oil in large saucepan over medium high heat. Cook onion until tender, about 5 minutes, stirring occasionally. Stir in SALT FOR LIFE, pepper, and cumin until onions are well coated. Add garlic and jalapeño; cook and stir for 1 minute.

Add chicken broth, water, tomatoes, and beans. Bring to a boil. Add chicken, reduce heat to medium-low and simmer 20 minutes until chicken is cooked.

Meanwhile heat remaining oil in large skillet over medium-high heat. Add tortilla strips and toss until well coated with oil. Cook until crispy and golden-brown, stirring as needed. Remove from skillet; set aside.

Remove cooked chicken from sauce pan. Cool slightly and shred with 2 forks. Return shredded chicken back to saucepan. Add lime juice and cilantro. Divide the soup between 8 bowls. Top with tortilla strips and cheese.

 

Chicken Tortilla Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Chicken Tortilla Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Nutritional Facts

Total Fat
17g
26%
Sugar
3g
N/A
Saturated Fat
5g
25%
Cholesterol
72mg
24%
Protein
31g
62%
Carbs
28g
9%
Vitamin A
56µg
6%
Vitamin B12
0.5µg
7.8%
Vitamin B6
0.9mg
43.8%
Vitamin C
29mg
49%
Vitamin D
0.1µg
N/A
Vitamin E
3mg
14%
Vitamin K
4µg
6%
Calcium
234mg
23%
Fiber
8g
34%
Folate (food)
91µg
N/A
Folate equivalent (total)
91µg
23%
Iron
3mg
19%
Magnesium
77mg
19%
Monounsaturated
8g
N/A
Niacin (B3)
11mg
54%
Phosphorus
444mg
63%
Polyunsaturated
2g
N/A
Potassium
849mg
24%
Riboflavin (B2)
0.4mg
23.7%
Sodium
1035mg
43%
Thiamin (B1)
0.5mg
32.3%
Zinc
2mg
13%