Description
Discover how to make a delicious and nutritious Healthy Chicken Tortilla Soup from scratch. This easy recipe is perfect for cozy nights at home!
Ingredients
- 1 tablespoon vegetable oil or ghee (15 ml)
- 1 pound boneless skinless chicken thighs (450 g)
- 6 cloves garlic, minced
- 1 yellow onion, diced
- 1 jalapeno, seeded and finely diced
- 1 tablespoon cumin (15 g)
- ½ tablespoon paprika (7.5 g)
- 1 teaspoon salt, plus more to taste (5 g)
- ¼ teaspoon black pepper (1.25 g)
- 1/2 – 1 teaspoon chipotle powder (2.5 – 5 g)
- 1 teaspoon dried oregano (1 g)
- 28 oz (800 g) fire roasted crushed tomatoes
- 2-15 oz (425 g) cans black beans, drained and rinsed
- 1-4 oz (115 g) green chilies
- 4 cups (960 ml) chicken broth
- ¼ cup (60 ml) lime juice
- 1 cup (240 ml) full-fat canned coconut milk
- ½ cup (120 ml) chopped cilantro, plus more for serving
- sliced green onion, for serving
- 4 corn tortillas
- non-stick vegetable oil cooking spray
- sliced avocado, for serving
- shredded sharp cheddar cheese, for serving
Instructions
- Warm a large, sturdy pot over medium heat. Once heated, introduce a tablespoon of vegetable oil or ghee.
- Generously coat the chicken thighs with salt and pepper. Place the chicken into the pot and brown each side for 3-4 minutes. Take the chicken out of the pot.
- Toss the minced garlic, diced onion, and finely diced jalapeno into the pot and sauté for 3-4 minutes until the onion becomes see-through.
- Incorporate the cumin, paprika, dried oregano, chipotle powder, salt, and pepper into the pot and cook for another minute.
- Add the fire-roasted crushed tomatoes, black beans, green chilies, chicken broth, and lime juice. Mix until everything is combined, then return the chicken to the pot. Bring the mixture to a boil, then decrease the heat to allow it to simmer. Cover and let it cook for 25-30 minutes until the chicken is soft and thoroughly cooked.
- While the soup cooks, prepare the tortilla strips. Heat the oven to 375 degrees. Slice the corn tortillas into slender strips. Generously spray them with non-stick cooking spray. Arrange the strips evenly on a parchment-lined baking sheet. Bake for 10-12 minutes at 375 degrees until they are golden and crisp. While still warm, season the strips with salt and lime juice. Set them aside.
- Take the chicken out of the pot, shred it using two forks, then return it to the pot. Mix in the full-fat coconut milk and allow the soup to simmer for an additional 5 minutes.
- Reduce the heat, add the chopped cilantro, and taste the soup. Adjust the seasoning as needed.
- Serve the soup garnished with extra cilantro, sliced green onion, tortilla strips, and shredded cheddar cheese.
Notes
- Adjust the chipotle powder to your preferred level of spiciness.
- Thoroughly rinse and drain the black beans to reduce sodium content.
- Enhance the soup’s texture by using full-fat coconut milk, and top with sliced avocado for freshness.
