Creamy Chicken Tortilla Soup
This dairy-free creamy chicken tortilla soup is a favorite in our house and keeps well for leftovers.
Ingredients
Soup
- 1 Tbso olive oil
- 1 yellow onion chopped
- 1/2 jalapeño pepper chopped
- 4 cloves garlic chopped
- 3 corn tortillas diced into small squares
- 3 Tbsp tomato paste
- 1 Tbsp cumin
- 1 28oz. can of whole tomatoes mostly strained
- 2 4oz. cans of mild green chiles
- 1 32oz. carton of chicken or vegetable broth
- 2 chicken breasts uncooked
- 1/4 cup coconut milk
- salt and pepper to taste
Toppings
- 1/4 cup cilantro chopped
- 1 avocado sliced
- tortilla strips or chips
- lime cut into wedges
Instructions
- Heat olive oil over medium heat, when hot, add onion, jalapeño, garlic and the corn tortillas. Cook for about 5 minutes until veggies soften and tortilla starts breaking down.
- Add tomato paste and cumin and combine everything—toast for about a minute.
- Add strained tomatoes, green chiles and broth and bring to a boil. Reduce to a simmer.
- Add chicken breasts and simmer for 20-25 minutes until they're cooked through. Remove from pot and shred with two forks.
- Keep chicken to the side and pour the broth into a blender, or use an immersion blender to blend until smooth and creamy.
- Add chicken back to the broth, add coconut milk and season to taste with salt and pepper.
- Serve with sliced avocado, tortilla strips, cilantro and a squeeze of lime.
Nutrition
Calories: 344kcalCarbohydrates: 20gProtein: 28gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 72mgSodium: 279mgPotassium: 940mgFiber: 6gSugar: 3gVitamin A: 411IUVitamin C: 13mgCalcium: 61mgIron: 3mg
Tried this recipe?Let us know how it was!