Okay, so today I’m gonna share with you guys how I made a super easy chicken tortilla soup, but with way less salt. I was craving something warm and comforting, but I’m trying to watch my sodium, you know? So I came up with this, and it turned out pretty darn good, if I do say so myself.
Get Stuff Ready
First, I gathered all my ingredients. I had some leftover cooked chicken from the other night, which is perfect for this. I grabbed:
- Cooked chicken, shredded up
- A can of diced tomatoes, no salt added
- A can of black beans, rinsed and drained, also low sodium
- Some frozen corn
- A couple of boxes of low-sodium chicken broth
- An onion and some garlic ’cause flavor, duh
- Spices: chili powder, cumin, and a bit of smoked paprika
- Tortilla chips, the low-sodium kind
- Some toppings like avocado, cilantro, and a lime
Cook It Up
Alright, so cooking this was a breeze. I chopped up the onion and minced the garlic. Then, I heated up a little bit of oil in a big pot and tossed in the onion and garlic, sautéing them until they were soft and smelled amazing.
Next, I dumped in the tomatoes, black beans, corn, and all the spices. Gave it a good stir and let it simmer for a bit, just to get those flavors mingling.
After that, I poured in the chicken broth and added the shredded chicken. I brought the whole thing to a boil, then turned down the heat and let it simmer for like 20 minutes. You want everything to get nice and happy together.
Make It Extra
While the soup was simmering, I got my toppings ready. I sliced up some avocado, chopped some fresh cilantro, and cut a lime into wedges.
Serve It Hot
Once the soup was done, I ladled it into bowls. I crushed up some tortilla chips and sprinkled them on top, then added the avocado and cilantro. A good squeeze of lime juice to finish it off.
And that’s it! Super simple, low-sodium chicken tortilla soup. It was so tasty and satisfying, and I didn’t even miss the extra salt. You can do it too!
