Low Sodium Chicken Tortilla Soup Recipe

This hearty comforting Low Sodium Chicken Tortilla Soup Recipe is made with no-salt-added broth, tender shredded chicken, and sweet corn, ready in 45 minutes. Squeezing fresh lime juice into the hot bowls right before adding crispy baked tortilla strips balances the rich chili spices. I rely on this quick dinner whenever I need something warming that fits my dietary goals.

Try More Recipes:

• Low Sodium Chicken Tacos Recipe
• Low Sodium Shepherds Pie Recipe
• Low Sodium Cornbread Recipe

Jump to Recipe

Why This Classic Works

I used to think leaving out the salt meant losing all the flavor in soups. My first attempts at reducing sodium resulted in flat and watery broths.

I quickly learned that doubling the spices and relying on acid fixes everything. Using extra cumin and a heavy splash of lime juice replaces the need for salt entirely.

Low Sodium Chicken Tortilla Soup Recipe Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 jalapeño pepper, seeded and minced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 4 cups no-salt-added chicken broth
• 1 (14.5 oz) can no-salt-added diced tomatoes, undrained
• 1 cup frozen corn
• 1 (15 oz) can no-salt-added black beans, rinsed and drained
• 2 cups cooked shredded chicken breast (unsalted)
• 2 tbsp fresh lime juice
• 4 small corn tortillas, sliced into thin strips

How To Make Low Sodium Chicken Tortilla Soup Recipe

1. Crisp the tortillas: Preheat your oven to 400°F (200°C). Toss tortilla strips with a light spray of olive oil and bake for 10 minutes until crispy.
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Cook the diced onion and jalapeño for 5 minutes until soft, then stir in the garlic, chili powder, and cumin for 1 minute.
3. Simmer the soup: Pour in the no-salt-added broth, diced tomatoes, corn, and black beans. Bring the pot to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the chicken: Stir the shredded chicken into the soup and cook for 5 more minutes to heat through.
5. Finish with lime: Remove the pot from the heat and stir in the fresh lime juice. Ladle into bowls and top with the baked tortilla strips.

Recipe Tips

• Check the labels: Many canned beans and tomatoes hide extra sodium. Always look for labels specifically marked “no salt added” to keep sodium low.
• Toast the spices: Cooking the chili powder and cumin with the onions releases their essential oils for maximum flavor without salt.
• Do not skip the lime: Acid tricks the palate into thinking the food is seasoned, masking the lack of sodium effectively.

What To Serve With Low Sodium Chicken Tortilla Soup

Pair this soup with a crisp green salad tossed in a sharp vinaigrette to cut through the rich spices. Warm, unsalted cornbread also works well for soaking up the remaining broth at the bottom of the bowl.

How To Store

Store the soup in an airtight container in the fridge for up to 4 days. Keep the baked tortilla strips in a separate container at room temperature so they do not get soggy. You can also freeze the cooled soup for up to 3 months.

FAQs

Can I use a slow cooker for this recipe?

Yes. Add all ingredients except the chicken, lime juice, and tortilla strips to the slow cooker. Cook on low for 6 hours, then stir in the chicken and lime juice right before serving.

What is a good substitute for chicken?

You can easily make this vegetarian by swapping the chicken for an extra can of no-salt-added pinto beans or white beans. Use low sodium vegetable broth instead of chicken broth.

How can I make it spicier?

Leave the seeds in the jalapeño pepper or add a quarter teaspoon of cayenne pepper when you stir in the cumin. A dash of sodium-free hot sauce at the table also works well.

Nutrition

• Calories: 245
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 40mg
• Sodium: 135mg
• Total Carbohydrate: 28g
• Protein: 22g

Try More Recipes:

• Low Sodium Chex Mix Recipe
• Low Sodium Spanish Rice Recipe
• Low Sodium Chili Seasoning Recipe