Go Back

Our "Lighter" Chicken Tortilla Soup


  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 2 small zucchini quartered and sliced
  • 1 can diced tomatoes
  • 1 can Ro*Tel
  • 1 can black beans drained and rinsed
  • 1 cup frozen sweet corn thawed
  • 3-4 boneless skinless chicken breasts
  • 64 ounces low-sodium chicken broth
  • 1 large lime
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1/2 - 1 tsp chili powder depending on your spice preference
  • 2 tsp kosher salt
  • 1 tbsp Worcestershire sauce
  • kosher salt and freshly cracked pepper to taste


  • corn tortillas
  • vegetable oil
  • sour cream
  • handful of cilantro washed and diced
  • 1 avocado sliced
  • freshly grated Monterey Jack cheese
  • limes quartered


For the soup:

  1. In a large stockpot, heat the olive oil over medium heat, then add in onions. Sauté for a few minutes until tender, about 4-5 minutes, and then add in the garlic and continue sautéing for an additional minute. 

    Add in the zucchini and cumin, chili powder, oregano, salt, and Worcestershire sauce, and stir for 1-2 minutes, and then add in the black beans, corn, diced tomatoes, and Ro*Tel. 

    Pour in the chicken broth and bring to a boil. Once boiling, add in the chicken breasts and bring it down to a simmer. Simmer for 20-25 minutes, until chicken is fully cooked. Remove chicken, let cool for a few minutes, then slice into bite size pieces. Transfer back to the pot, and squeeze the juice from 1 lime into broth. 

    Taste and add salt and pepper, as needed. Serve warm with toppings.

For the corn tortilla strips:

  1. Slice corn tortillas in half, and then into small strips. In a small pan, heat vegetable oil until hot and ready to fry (you can test to see if the oil is hot enough by sprinkling a few drops of water and seeing if it "sizzles"). Drop a handful of strips into the hot oil, tossing a couple times with tongs, until they are light brown in color and crispy. Transfer to napkin lined plate and let cool.