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Healthy Chicken Tortilla Soup

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Ingredients

  • 1 tablespoon avocado oil or ghee
  • 1 pound boneless skinless chicken thighs
  • 6 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 jalapeno, seeded and finely diced
  • 1 tablespoon cumin 
  • ½ tablespoon paprika
  • 1 teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1 teaspoon chipotle powder
  • 1 teaspoon dried oregano 
  • 28 oz fire roasted crushed tomatoes
  • 2 15 oz cans black beans, drained and rinsed
  • 1 4 oz 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
  • Sliced green onion, for serving
  • Corn tortillas
  • Non-stick cooking spray
  • Avocado, for serving
  • Shredded cheese, for serving

Method

  1. Heat a large heavy bottomed pot over medium heat. Once hot, add in a tablespoon of avocado oil or ghee. 
  2. Liberally season the chicken thighs with salt and pepper. Add the chicken thighs to the pot and sear the meat for 3-4 minutes on each side. Remove from the pot.  
  3. Add the minced garlic, diced onion, and diced jalapeno to the pot and saute for 3-4 minutes until the onion is translucent. 
  4. Add the cumin, paprika, dried oregano, chipotle powder, paprika, salt, and pepper to the pot and saute for an additional minute. 
  5. Pour in the crushed tomatoes, black beans, green chilies, broth, and lime juice. Stir until well combined and then add the chicken back to the pot. Bring the soup to a boil and then reduce the heat to a simmer. Cover and let simmer for 25 – 30 minutes until the chicken is tender and fully cooked. 
  6. While the soup is simmering make the crispy tortilla strips. Preheat the oven to 375 degrees. Cut a few corn tortillas into thin strips. Spray the tortilla strips with a generous amount of non-stick cooking spray. Spread the strips out in an even layer on a sheet pan that has been lined with parchment paper. Bake the strips at 375 degrees for ten to twelve minutes until the strips have browned a bit and are crispy. While the tortilla strips are still hot, season them generously with salt and lime juice. Set aside. 
  7. Remove the chicken from the pot, use two forks to shred the meat, and then add it back to the pot. Stir in the full fat coconut milk and let the soup simmer for another 5 minutes. 
  8. Lower the heat, stir in the chopped cilantro, and give the soup a taste. Adjust the seasoning to taste. 
  9. Serve the soup with chopped cilantro, sliced green onion, tortilla strips, crispy tortilla strips, and cheese.

Keywords: chicken tortilla soup, healthy chicken tortilla soup, tortilla soup