Chicken Tortilla Soup

healthy dinner spicy flavor

A warm, savory soup that provides just the right amount of heat. Add a little spice to your night with a recipe the whole family will love!


  • 8 corn tortillas
  • cooking spray
  • 1 tsp paprika
  • 4 tsp vegetable oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 tsp ground cumin
  • 1 jalapeno, seeded and minced (optional: add if you like it spicy!)
  • 5 cups low-sodium chicken broth
  • 1/4 cup cilantro leaves, roughly chopped
  • 1 cup canned hominy, drained and rinsed
  • 3 cups shredded, cooked chicken
  • 1/2 red bell pepper, diced


  • 4 radishes, thinly sliced
  • 4 tbsp nonfat Greek yogurt *
  • 1 lime, cut into 8 wedges
  • 4 tbsp shredded jack cheese *
  • 1 avocado, thinly sliced


  1. Preheat oven to 350F. Cut tortillas in half, then slice into thin strips. Line a baking sheet with aluminum foil, and spray generously with cooking spray. Scatter half the tortilla strips on the foil, spray again, and sprinkle with paprika. Bake 15 min until crispy, stirring halfway through.
  2. In a 6 qt saucepan, heat oil over medium heat. Add onions, garlic, and cumin, and season with salt and pepper. Cook 5 min, stirring. Then add in jalapeno, if using, and cook for an additional minute.
  3. Stir in 3 cups broth and the remaining tortilla strips, bring to a boil, then reduce heat and simmer 5 minutes. Pour into a blender along with half the cilantro, and blend into a chunky puree.
  4. Add puree back to saucepan along with remaining broth, hominy, chicken, and bell pepper. Cook over medium heat for 10 minutes, and season with salt and pepper to taste.
  5. Serve in 4 bowls, each topped with 1 tbsp yogurt, radishes, 1 tbsp cheese, lime wedge, avocado, and remaining cilantro.


*To make this dish lactose free, try using a plain, nondairy yogurt and nondairy cheese.

If you want to add even more heat, top your bowl of Chicken Tortilla Soup off with some habanero hot sauce!