This light, but flavorful chicken and fresh tomato tortilla soup proves that soup doesn’t have to be just a “winter thing.” Simply throw ingredients in your slow cooker and head off to the beach or on a hike while the soup simmers away at home.

There’s a restaurant in Brookline called El Centro that makes the most filling, yet delicious chicken tortilla soup. I have no idea how they can make such a light broth-based soup that with one bowl will fill you up for hours afterwards. Well, I have somewhat of an idea as they put half an avocado on the bottom of the bowl, which is a fun surprise the first time you order soup there. But still, such a simple recipe yet it makes for a very satisfying meal.

Another thing I love about the soup there is that it doesn’t taste like canned tomatoes. While I have nothing against using canned tomatoes to make a soup, I’ve been loving the tomatoes at the grocery store lately and felt they would be a perfect addition for a Spring-friendly soup. In addition to fresh tomatoes, I threw in a jalapeno for a touch of spice (feel free to use 2 jalapenos for a true kick of heat), black beans, organic chicken breast, frozen corn (although fresh corn this summer would be delicious in this), juice of 1 lime, chicken broth, and spices (chili powder, cumin, paprika, onion powder, salt and pepper).

Yes, it may sound like a lot of ingredients, but almost all of them are pantry staples (at least in my house). Of course it wouldn’t be tortilla soup without tortillas. For dinner I served this soup with tortilla chips, but then for lunch I packed just a regular whole wheat tortilla to dip into the soup and liked that version the best. Totally up to you! P.S. Homemade tortilla chips would be AMAZING with this.

For a finishing touch, I served the soup with ¼ of an avocado per bowl, but for the true El Centro experience go ahead and drop ½ an avocado into each bowl ;).

It’s no coincidence I’m posting this recipe the week of Cinco De Mayo. Mexican cuisine is one of my favorites (this includes margaritas 😉 ) as many recipes are easy to put a healthier spin on. Be sure to stop by the blog for a roundup of some of these healthier recipes on Friday!

Print Recipe

Healthy Chicken and Fresh Tomato Tortilla Soup

This light, but flavorful chicken and fresh tomato tortilla soup proves that soup doesn’t have to be just a “winter thing.” Simply throw ingredients in your slow cooker and head off to the beach or on a hike while the soup simmers away at home.

Cook Time7 hrs 40 mins

Course: Soup

Cuisine: American, Mexican

Keyword: Slow Cooker Soup

Servings: 8

Author: Kelli

Ingredients

• lb skinless chicken breasts
• 4 vine tomatoes diced
• 1-2 jalapenos diced I kept the seeds as I wanted the heat, but feel free to remove
• 1 cup fresh or frozen corn
• 1 15- oz can black beans rinsed and drained
• 6 cups low sodium chicken broth
• 2 tsp chili powder
• 2 tsp ground cumin
• 2 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• Juice of 1 lime
• Optional additions for serving: Avocado Tortillas or tortilla chips , Shredded Mexican cheese

Instructions

• Place all ingredients from chicken – salt and pepper in slow cooker. Cook on low for 7.5 hours.
• When timer is up, remove chicken from slow cooker and shred. Option to blend a few cups of the soup to make it a little thicker, but I prefer the chunks of vegetables. Place chicken back in slow cooker, add lime juice, and continue cooking on low for an additional 10-20 minutes.
• Taste, adjust seasonings, and then portion out. Option to add avocado slices, tortillas/tortilla chips, and/or cheese. Enjoy!