Low Sodium Chicken Tortilla Soup Recipe

Name: Low Sodium Chicken Tortilla Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 4 cups cooked chicken (meat shredded); 1 tablespoon olive oil; 1 sweet onion (diced); 2 jalapeno peppers (sliced, remove seeds for milder version); 1 bunch cilantro (chopped); 3 cups butternut squash (fresh or frozen (I used frozen)); 6 cups no-salt-added chicken stock; 1 14-ounce can no salt added black beans; 1 bunch Swiss chard (chopped); 2 limes (juiced); 1 cup unsalted tortilla chips; Toppings (avocado, chili flakes, sour cream or Greek yogurt, more tortilla chips)

Home » Soup Recipes » Low Sodium Chicken Tortilla Soup Recipe

ByKelly Jensen First Published: April 16, 2023June 30, 2024 Last Modified:June 30, 2024

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This low sodium chicken tortilla soup recipe is hearty and flavorful – made with chicken, black beans, fresh herbs, and your favorite toppings. It makes a great lunch or dinner, and is fantastic any time of year!

I add a few great low sodium and low salt ingredients to make this tortilla soup nice and flavorful with less salt added. I love serving this soup up with unsalted tortilla chips, sour cream, and freshly sliced avocado for a complete meal.

low sodium chicken tortilla soup recipe with sour cream, avocado, cilantro, lime, and no salt tortilla chips

Table of Contents

This is another great soup recipe from our friend George (who also passed along his lemon chicken orzo soup you can read here) that is a low sodium favorite of ours. This soup has so many great flavors in each bite – it’s creamy, spicy, citrus-y, and hearty.

This soup gets great flavor from garlic, cilantro, and fresh lime juice. If you have cooked chicken ready in the fridge, you can make this soup quickly in about 15 minutes too. A great fast lunch or dinner option when you are short on time, but want something delicious and homemade.

This Low Sodium Chicken Tortilla Soup Recipe Is

Bright
Fresh
Spicy
Herby
Easy to Cook
Great for Lunch or Dinner

low salt chicken tortilla soup recipe with black beans avocado sour cream red chili pepper flakes butternut squash onions and swiss chard.

What’s In This Low Salt Tortilla Soup Recipe?

See the recipe card below for a full list of instructions and ingredient amounts!

Organic no-salt-added chicken – getting organic meat without added preservatives is key for reducing the sodium in this recipe. Store-bought chicken can contain “hidden sodium” from being injected with a salt solution. Buying all natural chicken (preferably one with a nutrition label on it) is key!
Extra Virgin Olive Oil
Onion
Jalapeno Peppers – leaving the seeds in the peppers gives the soup a spicier flavor. If you don’t like heat, you can remove the seeds before adding the peppers to the soup, which will make the soup more mild.
Butternut Squash – I used frozen chopped squash, but you can use fresh if you have it!
Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in this dish.
Swiss chard, for extra greens in this dish! If you don’t have Swiss chard, you can use fresh baby spinach.
Unsalted/ No Salt Added Chicken Stock – is a delicious base of this soup. I prefer using an unsalted broth to control the amount of salt in this dish. You can buy a fantastic container of low or no sodium broth or make your own from scratch!
Limes, fresh is best for this recipe! The freshly juiced lime really adds a ton of flavor.
Unsalted tortilla chips – adds a great crunch and texture to this soup! I like getting unsalted chips, but there are a few brands that offer no-salt-added chips you can enjoy.
Toppings: I added avocado, chili flakes, sour cream or Greek yogurt, more tortilla chips

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How to Make This Recipe

In a large pot, heat the olive oil over medium heat. Add the onion and jalapeno peppers and sauté over medium heat for 5 to 6 minutes until vegetables begin to soften.
Add the cilantro, butternut squash, and chicken stock and bring to a boil. Cook for 15 minutes, then blend the soup together with an immersion blender. If you don’t have an immersion blender, transfer the soup in small batches to a countertop blender, and blend until smooth. Return blended soup to the pot.
Add the shredded chicken meat, black beans, chopped Swiss chard, and lime juice. Cook over high heat for an additional 5 minutes, until soup is hot and bubbling.
Serve soup with unsalted tortilla chips and your favorite toppings (I used sliced avocado, sour cream, chili pepper flakes, and more lime). Enjoy!

More Low Sodium Chicken Recipes

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