Name: Chicken Tortilla Soup
Yield: 6 servings
Ingredients: 2 tbsp olive or avocado oil; 1 lb organic chicken breasts (substitute 1 cup uncooked quinoa for vegetarian); 2 10 oz cans tomatoes with roasted green chiles; 1 15 oz can black beans (drained); 1 4 oz can diced green chiles; 2 bell peppers (diced); 1 small jalapeno (diced (optional)); 1 small red onion (finely diced (white onion works too)); 2 zucchinis (chopped); 4 cups chicken broth (or sub vegetable); 1 tsp salt; 2 tsp chili powder; 1 tsp garlic powder; 1 tsp black pepper; 1 tsp cumin; 1 tsp dried oregano; 1 tsp paprika; 1/2 cup coconut milk or half and half; 2 limes (juiced); 1 cup tortilla chips; Greek yogurt or sour cream; Shredded Mexican Cheese; Tortilla chips (a must); Avocado; Cilantro; Jalapeno; Hot sauce

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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

Servings 6 servings

Ingredients

2 tbsp olive or avocado oil
1 lb organic chicken breasts substitute 1 cup uncooked quinoa for vegetarian
2 10 oz cans tomatoes with roasted green chiles
1 15 oz can black beans drained
1 4 oz can diced green chiles
2 bell peppers diced
1 small jalapeno diced (optional)
1 small red onion finely diced (white onion works too)
2 zucchinis chopped
4 cups chicken broth or sub vegetable
1 tsp salt
2 tsp chili powder
1 tsp garlic powder
1 tsp black pepper
1 tsp cumin
1 tsp dried oregano
1 tsp paprika
1/2 cup coconut milk or half and half
2 limes juiced
1 cup tortilla chips

Toppings:

Greek yogurt or sour cream
Shredded Mexican Cheese
Tortilla chips a must
Avocado
Cilantro
Jalapeno
Hot sauce

Instructions

Heat a large soup pot over medium heat. Once hot, add the chicken and sear for 2 minutes on each side. Set aside.
Add another drizzle of oil in the same pan and add the red onion, jalapeno, bell pepper and zucchini. Season with salt, pepper, chili powder, garlic powder, paprika, cumin, and dried oregano. Saute for about 5 minutes or until the onion is translucent.
Add the black beans, tomatoes, chicken broth and seared chicken back in the pot. Bring to a boil, cover and turn heat to low. Cook for 25-30 minutes.
Remove chicken and shred it with two forks. With the chicken removed, add the coconut milk or half and half and tortilla chips then blend the soup & veggies with an immersion blender or in small batches with a regular blender.
Add the chicken back in and serve with your toppings.

Recipe Notes

You can replace the seasonings listed with 2 tbsp of taco seasoning.

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