Rather than using store-bought tortilla chips, which are usually deep-fried, we skip the mess (and dangerous hot oil) by baking the corn tortillas instead. The result is a crispy topping that saves on sodium and completes a bowl of this healthy chicken soup.

EatingWell Magazine, April 2022


Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Brush tortillas on both sides with 1 tablespoon oil, then slice into 1/2-inch-wide strips. Arrange on a rimmed baking sheet. Bake until crisp, flipping halfway through, about 10 minutes. Set aside.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in paprika, salt and chile powder, followed by tomatoes. Add broth and bring to a simmer.

  • Add chicken, partially cover and continue to simmer, turning the chicken occasionally, until its internal temperature reaches 165°F, 15 to 18 minutes. Transfer the chicken to a clean cutting board. Add corn to the pot and cook until warmed through, about 4 minutes. Remove from heat.

  • Shred the chicken and stir it into the soup, along with lime juice. Top each serving with the tortilla strips and cilantro. Serve with lime wedges and garnish with radishes and pepper, if desired.

Nutrition Facts

1 1/3 cups
226 calories; protein 17g; carbohydrates 24g; dietary fiber 3g; sugars 4g; fat 7g; saturated fat 1g; mono fat 4g; poly fat 1g; cholesterol 41mg; vitamin a iu 619IU; vitamin c 17mg; vitamin d iu 1IU; vitamin e iu 2IU; folate 27mg; vitamin k 2mg; sodium 422mg; iron 1mg; magnesium 28mg; potassium 346mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 6mg; vitamin b6 1mg.