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Hearty High-Protein Chicken Tortilla Soup

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A cozy, protein-packed chicken tortilla soup with smoky chipotle, fresh lime, and crunchy homemade tortilla strips. Perfect for meal prep and comforting weeknight dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g)
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) frozen or fresh corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 1 can (14.5 oz / 410 g) diced tomatoes with green chilies (like Rotel)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • Salt and pepper to taste
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • Juice of 1 lime
  • 4 corn tortillas, cut into strips and toasted
  • Optional toppings: fresh cilantro, diced avocado, shredded cheese, sour cream, sliced jalapeños

Instructions

  1. Dice the onion, bell pepper, and garlic. Cut the tortillas into thin strips and set aside.
  2. Heat a small skillet over medium heat with a drizzle of oil. Add the tortilla strips in a single layer and cook until crisp and golden, about 2-3 minutes per side. Remove and drain on paper towels.
  3. In a large stockpot, heat 1 tablespoon of oil over medium heat. Add the diced onion and bell pepper, cooking until softened and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute.
  4. Sprinkle in the cumin, smoked paprika, chili powder, oregano, and a pinch of salt and pepper. Stir well to coat the veggies. Add the chopped chipotle peppers and mix thoroughly.
  5. Pour in the chicken broth, diced tomatoes with their juices, and black beans. Nestle the chicken breasts into the pot and bring everything to a gentle boil.
  6. Reduce heat to low and cover. Let the soup simmer until the chicken is cooked through and tender, about 20 minutes. Stir occasionally to prevent sticking.
  7. Remove the chicken breasts to a plate and shred using two forks. Return the shredded chicken to the pot.
  8. Stir in the corn kernels and lime juice. Taste and adjust seasoning with more salt, pepper, or lime as preferred. Let the soup warm through for another 5 minutes.
  9. Ladle the soup into bowls and top with crispy tortilla strips and any optional toppings you like.

Notes

Toast the tortilla strips for best crunch. Adjust chipotle peppers to control heat. Use fresh lime juice for brightness. Shred chicken while warm for better texture. Soup tastes better the next day and freezes well for up to 3 months. Use rotisserie chicken to save time.

Nutrition

Keywords: chicken tortilla soup, high protein soup, meal prep soup, chipotle soup, healthy chicken soup, easy chicken soup, gluten-free soup

Find it online: https://lucydishes.com/hearty-high-protein-chicken-tortilla-soup-recipe-easy-and-perfect-for-meal-prep/