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Healthy Mexican Chicken Tortilla Soup, High Protein, Low Calorie
Diana Chepurny

Healthy Mexican Chicken Tortilla Soup

This Mexican Chicken Tortilla soup is so flavorful, healthy and soul satisfying! This soup is packed with protein and vegetables and yummy goodness minus the added calories that most comfort foods have. You can have both, flavor and a skinny waist line.
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Servings: 6 people
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 Chicken Breasts
  • 1 cup Corn (Canned, Frozen or Fresh)
  • 1- 15 oz Can of Beans (Drained & Rinsed)
  • 2- 15 oz Cans Diced Tomatoes
  • 4 cups Chicken Stock
  • 1/2 cup Salsa
  • 1 Medium Onion (diced)
  • 3 cloves Garlic (minced)
  • 1- 4 oz Can Green Chillies
  • 1 Tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1 Lime, Juice
  • 1/2 cup Green Onion
  • 1/2 cup Cilantro

Method
 

  1. Saute onion in Instand Pot, dutch oven or slow cooker until translucent.Season with salt and pepper to taste. Stir in garlic until fragrant.
  2. Place ingredients into the pot (onion, garlic, chicken breast ,beans, corn, salsa, canned tomatoes, stock, green chillies, seasonings).
    Instant pot: high pressure 30 minutes.
    Slow cooker: cook on high for 4 hours or slow for 6-8 hours.
    Dutch Oven: bring to slow simmer and cook for 45 minutes-1 hour.
  3. Once cooked, remove chicken breast and shred the meat. Put back into soup and stir.
  4. Squeeze the juice of one lime, add chopped green onion and cilantro. Season with salt and pepper to taste.
  5. Serve with : green onions, cilantro, avocado, tortilla chips. Enjoy!