Can you believe this is the last week before Christmas??? Wtf where did the time go! Glad I was ahead of it and did all my Xmas shopping already 💁🏻♀️ Online shopping for the win! If you’re stomach isn’t feeling 💯 after all these holiday parties here’s the perfect recipe to get you back on track without skimping on flavaaaa.
This Creamy Chicken Tortilla Soup has SUPER clean ingredients and it is perfect for meal prepping! The key ingredient is the coconut milk to get it nice and rich without adding anything processed and keeping it dairy free! Makes me so excited for lunches all week 😂 Also added vegetarian substitutions 🌱
Chicken Tortilla Soup
Ingredients
- * 1 tbsp olive or avocado oil
- * 1 lb organic chicken breasts substitute quinoa for vegetarian
- * 2 10 oz cans tomatoes with roasted green chiles
- * 1 15 oz can black beans drained & rinsed
- * 1 4oz can diced green chiles
- * 2 bell peppers chopped
- * 1 small jalapeno chopped (optional)
- * 1 red onion finely diced (white onion works too)
- * 2 zucchinis chopped
- * 4 cups chicken broth or sub vegetable
- * 2 tsp salt
- * 2 tsp black pepper
- * 2 tsp garlic powder
- * 2 tsp chili powder
- * 1 tsp cumin
- * 1 tsp dried oregano
- * 1 tsp paprika
- * 1 ½ cups coconut milk
- * 2 limes juiced
Toppings:
- * Greek yogurt or sour cream
- * Cheese
- * Tortilla chips a must
- * Avocado
- * Cilantro
- * Jalapeno
Instructions
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* Heat a large soup pot over medium heat. Once hot, add the chicken and sear for 2 minutes on each side. Then add the veggies and saute for 5 minutes. Add remaining ingredients except coconut milk and lime, bring to a boil and then turn heat to low and let simmer while covered for 30-40 minutes.
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* Remove chicken and shred it with two forks. With the chicken removed, add the coconut milk and lime then blend the soup & veggies with an immersion blender or in small batches. Add the chicken back in and serve with your toppings.
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