Healthy Chicken Tortilla Soup Recipe

This recipe combines chicken, enchilada sauce, chicken broth, diced tomatoes, black beans, corn, and spices slow-cooked in a crock pot to develop a rich and cohesive flavor. Onions and garlic enhance the broth's base, while diced green chilis introduce mild heat and tang. Cooking the chicken until tender allows shredding, which is then returned to the soup for protein distributed throughout.

The soup delivers a balance of zesty and savory notes with the enchilada sauce and spices, and the black beans and corn contribute heartiness. The broth is thickened slightly by the beans and tomatoes while keeping a broth-like consistency. The dish is accented by homemade or store-bought fried corn tortilla strips which add textural contrast and are traditional in tortilla soup. Adding cheese just before serving melts slightly into the warm broth, and sliced avocado can add a creamy coolness.

The recipe accommodates making on a stovetop by simmering ingredients for 30-40 minutes. The soup works as a filling meal or a starter. The steps include making simple tortilla strips by slicing corn tortillas and frying or baking them, adding a crunchy topping that complements the soup’s soft textures. The seasoning amounts can be adjusted for taste preferences.