This healthy chicken tortilla soup recipe is hearty and filling, all for under 300 calories per bowl. I kept things balanced by adding chicken and beans for protein and fiber, and rice for carbohydrates. Full of fresh and healthy ingredients, this soup makes a great well-balanced meal.
How to Store and Reheat
Store healthy chicken enchilada soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. I recommend storing the tortilla chips separately at room temperature so they don’t get soggy. Let the soup thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Notes and Tips
Use bone-in chicken thighs for the richest flavor. Use your favorite jarred enchilada sauce to save on time! I used canned, but you can use frozen or fresh corn. Add an extra chili if you like things spicy!
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