Low Sodium Chicken Tortilla Soup

Total time1 hr

Prep time20 min

Cook time40 min

This hearty tortilla soup builds its flavor the old-fashioned way, with garlic-infused oil, smoky cumin, smoked paprika, dried oregano, and a touch of chipotle chili powder simmered together with diced tomatoes and shredded chicken breast until the broth turns deep and fragrant. Sweet corn kernels add pops of texture, while crisp, oven-baked tortilla strips ladled on top give every spoonful a satisfying crunch. Finish it your way with creamy avocado, fresh cilantro, a squeeze of lime, and a sprinkle of shredded cheddar for a bowl that feels both comforting and craveable. It's a great pick for anyone following a low sodium or added salt free approach, since the spice blend does all the heavy lifting on flavor. Simple pantry staples and one pot make this a weeknight favorite that still tastes like it took all day to build.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the soup

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
See all
6 scallions, green tops only, thinly sliced (white parts discarded)
1 red bell pepper, diced
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp chipotle chili powder
1 can (14 oz) diced tomatoes, with juices
5 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
1 cup frozen corn kernels
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the tortilla strips

6 small corn tortillas, cut into ¼-inch strips
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 medium avocado, sliced (optional)
¼ cup fresh cilantro leaves (optional)
2 limes, cut into wedges (optional)
½ cup cheddar cheese, shredded (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
2
While the tortilla strips bake, heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced red bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!