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Chicken Tortilla Soup

Savory soup that hits the spot EVERY time!

Chicken tortilla soup with beans, corn, cheese, avocado

Another classic from Eat, Slay, Repeat.

This is brought to you from Coach Cara! The tried and true chicken tortilla soup is flavorful, nutrient dense, packed with protein, and sure to satisfy!


We love soup because it's generally low effort without sacrificing satisfaction! You can customize to your own preference with toppings or add-ins. Think sour cream, jalapenos, cheese, hot sauce, chips. Whatever floats your boat!


This is also something that can be made ahead and eaten through the week that saves really well! We hope you enjoy it as much as we do!


Chicken Tortilla Soup

Prep time: 30 min (Serves 4 )

Ingredients

  • 6 TBSP cooking oil( We recommend olive, avocado, or ghee)

  • 8 6-inch corn tortillas, cut into ¼ inch strips

  • 1 Onion, chopped

  • 4 large cloves garlic, smashed

  • 1 TBSP paprika

  • 2 TSP Ground Cumin

  • 1 TSP Ground Coriander

  • 1 TSP Chili Powder

  • ¼ TSP cayenne

  • 1 ½ quarts canned low-sodium chicken broth

  • 1 28oz can crushed tomato's in thick puree

  • 2 Bay leaves

  • ½ TSP salt

  • 1 Avocado, cut into ½-inch dice

  • ¼ lb cheddar, grated

  • ¼ Cup lightly-packed cilantro leaves + 3 TBSP chopped cilantro for garnish

  • 1 ¾ pounds boneless, skinless chicken breasts, cut into ¾-inch pieces

  • Lime wedges, for serving


Directions

  1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden(about 1 minute)

  2. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.

  3. Reduce the heat to medium low. Add onion, garlic, and spices: cook stirring for 5 minutes.

  4. Add the broth, tomatoes, bay leaves, salt, cilantro leaves and 1/3 of the tortilla strips. Bring to simmer.

  5. Cook uncovered for 30 minutes; remove the bay leaves.

  6. In a blender, puree the soup in batches and pour back into the pot. Add the chicken, bring soup back to simmer. Cook until done.

  7. Add the avocado and serve with remaining tortilla strips. Top with cheese, cilantro and lime if using.



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