Chicken Tortilla Soup

Chicken Tortilla Soup
4.5 from 2 ratings
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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.
Servings
6
servings
Ingredients
  • 3 tablespoon 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 cup 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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