Lightened-Up Chicken Tortilla-less Soup

A vibrant and hearty soup with a zesty kick, featuring tender shredded chicken, colorful vegetables, and bold spices—all without the added tortillas for a guilt-free twist.

Why I Love This Recipe

Sometimes, you just crave the warmth and comfort of a classic chicken tortilla soup but want to skip the heaviness. This lighter version keeps all the bold flavors while focusing on fresh, wholesome ingredients. It’s perfect for busy weeknights when you want something simple yet satisfying. Plus, it’s endlessly versatile—feel free to make it your own!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional, for spice)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust for heat preference)
• 1/2 teaspoon ground oregano
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup frozen or fresh corn kernels
• 1 medium zucchini, diced
• 1 cup cooked shredded chicken (rotisserie chicken works great)
• Juice of 1 lime
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish
• Optional toppings: diced avocado, shredded cheese, or a dollop of Greek yogurt

Instructions:

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the garlic and jalapeño, cooking for an additional minute until fragrant.
2. Add Spices: Sprinkle in the cumin, smoked paprika, chili powder, and oregano. Stir well to coat the aromatics, allowing the spices to bloom for 30 seconds.
3. Build the Broth: Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a gentle boil.
4. Add Vegetables: Stir in the corn and zucchini. Lower the heat to medium and simmer for 10-12 minutes, or until the vegetables are tender.
5. Incorporate Chicken: Add the shredded chicken to the soup, stirring until heated through. Squeeze in the lime juice, and season with salt and black pepper to taste.
6. Serve and Garnish: Ladle the soup into bowls and top with fresh cilantro. Customize with optional toppings like avocado, shredded cheese, or a dollop of Greek yogurt for added flavor and texture.

Notes:

• Make it your own: Feel free to swap zucchini with yellow squash or add your favorite vegetables like bell peppers.
• Meal prep tip: This soup keeps well in the fridge for up to 3 days. Reheat on the stove or microwave for an easy, healthy meal.
• Low-carb option: Skip the corn for an even lighter version.

Looking for more ways to meal prep with chicken? Check out 10 Simple Nutritional Chicken Meal Prep Ideas for easy and healthy inspiration!