Healthy Chicken Tortilla Soup
A nourishing and satisfying soup with tender chicken, vibrant vegetables, and crispy tortilla strips, perfect for any occasion.
Ingredients
For the Soup
- 1 tablespoon avocado oil or ghee for sautéing
- 1 pound boneless skinless chicken thighs or chicken breasts
- 6 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 medium jalapeno, seeded and finely diced
- 1 tablespoon cumin
- ½ tablespoon paprika
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ½ - 1 teaspoon chipotle powder
- 1 teaspoon dried oregano
- 28 oz fire-roasted crushed tomatoes
- 2 cans black beans, drained and rinsed
- 1 can green chilies
- 4 cups chicken broth
- ¼ cup lime juice
- 1 cup full-fat canned coconut milk
- ½ cup chopped cilantro, plus more for serving
- 4 pieces corn tortillas
- 1 pump spray non-stick avocado oil cooking spray
- 1 medium avocado, sliced, for serving
- 1 cup shredded sharp cheddar cheese, for serving
Instructions
Preparation
- Heat a large, heavy-bottomed pot over medium heat and add avocado oil or ghee.
- Season chicken thighs with salt and pepper, then sear in the pot for 3-4 minutes on each side until browned. Remove from pot and set aside.
- In the same pot, sauté minced garlic, diced onion, and jalapeno for 3-4 minutes until onion is translucent.
- Add cumin, paprika, oregano, chipotle powder, salt, and black pepper, and sauté for 1 more minute.
Cooking
- Pour in crushed tomatoes, black beans, green chilies, chicken broth, and lime juice. Stir well, then return seared chicken to the pot and bring to a boil.
- Reduce heat to a gentle simmer, cover, and let soup cook for 25-30 minutes.
- Prepare crispy tortilla strips by cutting them into thin strips, spraying with cooking spray and baking at 375°F for 10-12 minutes until crispy.
- Remove chicken from soup, shred with forks, and return to pot. Stir in coconut milk and let simmer for another 5 minutes.
Serving
- Ladle soup into bowls, topping with chopped cilantro, sliced green onion, tortilla strips, avocado, and shredded cheese.
Notes
Customize with toppings like fresh corn or Greek yogurt. Store leftovers in an airtight container for up to 3 days.