Warm up with a bowl of this cozy chicken tortilla soup. Light, healthy, and loaded with flavor, this easy soup recipe will keep your entire family feeling full and satisfied. Garnish your soup with fresh cilantro, avocado, jalapeno, and shredded cheese for the ultimate weeknight meal. No matter how you dress it, this simple soup recipe is a weeknight win!
1lb.chicken breasts, boiled in water / chicken broth
1tablespoonavocado oil
1cupyellow onion, diced small
1tablespoongarlic, minced, about 3-4 cloves
1tablespoontomato paste
1teaspooncumin
1teaspoonchili powder
½teaspoonpaprika
½teaspoonsalt
cracked black pepper, to taste
15ouncediced tomatoes, canned, with juice
15ouncecorn kernels, canned, drained and rinsed
15ouncedark kidney beans, canned, drained and rinsed
4-4.5cupschicken broth
¼cupwhipped cream cheese
Optional Garnishes
tortilla chips
jalapeno
lime wedges
sour cream
cheddar cheese
cilantro
Equipment
1 Dutch oven
1 pot
1 colander
Instructions
How to Make Chicken Tortilla Soup
Boil the Chicken
Bring a pot of water and chicken broth to a boil. A 50/50 mixture of the liquid works fine. Add the chicken breasts to the boiling water and let the chicken cook through. This will take about 15-20 minutes. Drain off the liquid and let the chicken cool. Once cool to touch shred the chicken using two forks or your hands and set it aside.
Make the Soup
Add avocado oil to a Dutch oven over medium high heat. Add the diced onion and minced garlic. Sauté until the onion is translucent. Next, add tomato paste and sauté for 2-3 minutes.
Then, add the spices (cumin, paprika, chili powder, salt, and a few turns of cracked black pepper) and stir well. Add the diced tomatoes with the juice, drained corn and drained kidney or black beans. Next, deglaze the pan with chicken broth and bring everything to a boil. Add the shredded chicken and stir well.
Then, add the whipped cream cheese. Use a whisk to incorporate the cream cheese. It will need a few minutes to soften before it blends into the broth. The whisk is a great way to make sure it’s well combined. Taste to make sure it is seasoned to your liking.
Add the soup to a serving bowl. Top with crushed tortilla chips, sliced jalapeno, sliced avocado, and a few turns of cracked black pepper. Option to add a squeeze of lime juice and some shredded cheese.
Video
Nutrition
Serving: 1serving or 1/4 of the entire pot of soup - no garnishes included, Calories: 498kcal, Carbohydrates: 53g, Protein: 43g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 87mg, Sodium: 811mg, Potassium: 1537mg, Fiber: 12g, Sugar: 11g, Vitamin A: 633IU, Vitamin C: 20mg, Calcium: 116mg, Iron: 6mg