Low Sodium Mexican Chicken Tortilla Soup

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Mexican Chicken Tortilla Soup

This soup builds its flavor through smoky, warming spice rather than a heavy hand with the shaker — cumin, chili powder, smoked paprika, and turmeric bloom right in the pot with softened onion, red bell pepper, garlic, and jalapeño before the fire-roasted tomatoes, black beans, and shredded chicken breast join in for a long, cozy simmer. Baked-not-fried tortilla strips add crunch on top, while fresh avocado, cilantro, and a squeeze of lime keep every bowl bright and fresh. It's the kind of dish where flavor comes from real aromatics and toasted spice rather than an over-salted broth, which makes it an easy, satisfying choice if you're watching sodium closely. Hearty, spoonable, and full of texture, it's a bowl you can season exactly to your own taste at the table. Great for meal prep, and a genuinely solid option for anyone following a low-sodium way of eating.

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Ingredients

4 servings

For the soup

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and minced
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp dried oregano
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
½ 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, plus more to taste

For the tortilla strips

4 small corn tortillas, cut into ¼-inch strips
1 tbsp extra virgin 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 ripe avocado, sliced or diced
¼ cup fresh cilantro, roughly chopped
2 limes, cut into wedges
1 jalapeño, thinly sliced (optional)

Instructions

1
Preheat 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 crisp and lightly golden at the edges. Set aside.
2
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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