Healthy Chicken Tortilla Soup

Name: Healthy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp Avocado Oil (1 tablespoon avocado oil or ghee); 1 lb Chicken Thigh (1 pound boneless skinless chicken thighs); 6 cloves Garlic (6 cloves garlic, minced); 1 piece Yellow Onion (1 yellow onion, diced); 1 piece Jalapeño (1 jalapeno, seeded and finely diced); 1 tbsp Cumin Seeds (1 tablespoon cumin); ½ tbsp Paprika (½ tablespoon paprika); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); ¼ tsp Black Pepper (¼ teaspoon black pepper); ½ tsp Chipotle Powder (1/2 – 1 teaspoon chipotle powder — up to 1); 1 tsp Dried Oregano (1 teaspoon dried oregano); 28 oz Crushed Fire Roasted Tomatoes (28 oz fire roasted crushed tomatoes); 2 oz Black Beans (2-15 oz cans black beans, drained and rinsed — up to 15); 1 oz Green Chili (1-4 oz green chilies — up to 4); 4 cup Chicken Broth (4 cups chicken broth); ¼ cup Lime (¼ cup lime juice); 1 cup Coconut Milk (1 cup full fat canned coconut milk); ½ cup Cilantro (½ cup chopped cilantro, plus more for serving); 0 pieces Scallion (sliced green onion, for serving); 4 pieces Corn Tortilla (4 corn tortillas); 0 pieces Avocado Oil Spray (non-stick avocado oil cooking spray); 0 pieces Avocado (sliced avocado, for serving); 0 pieces Sharp Cheddar Cheese (shredded sharp cheddar cheese, for serving)

Healthy Chicken Tortilla Soup - Dinner (Indian)

40 minIndian

Servings6

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Egg Free

Ingredients

For 6 servings

Avocado Oil1 tbsp · 1 tablespoon avocado oil or ghee
Chicken Thigh1 lb · 1 pound boneless skinless chicken thighs
Garlic6 cloves · 6 cloves garlic, minced
Yellow Onion1 piece · 1 yellow onion, diced
Jalapeño1 piece · 1 jalapeno, seeded and finely diced
Cumin Seeds1 tbsp · 1 tablespoon cumin
Paprika½ tbsp · ½ tablespoon paprika
Table Salt1 tsp · 1 teaspoon salt, plus more to taste
Black Pepper¼ tsp · ¼ teaspoon black pepper
Chipotle Powder½ tsp · 1/2 – 1 teaspoon chipotle powder — up to 1
Dried Oregano1 tsp · 1 teaspoon dried oregano
Crushed Fire Roasted Tomatoes28 oz · 28 oz fire roasted crushed tomatoes
Black Beans2 oz · 2-15 oz cans black beans, drained and rinsed — up to 15
Green Chili1 oz · 1-4 oz green chilies — up to 4
Chicken Broth4 cup · 4 cups chicken broth
Lime¼ cup · ¼ cup lime juice
Coconut Milk1 cup · 1 cup full fat canned coconut milk
Cilantro½ cup · ½ cup chopped cilantro, plus more for serving
Scallion0 pieces · sliced green onion, for serving
Corn Tortilla4 pieces · 4 corn tortillas
Avocado Oil Spray0 pieces · non-stick avocado oil cooking spray
Avocado0 pieces · sliced avocado, for serving
Sharp Cheddar Cheese0 pieces · shredded sharp cheddar cheese, for serving

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Steps

1Heat a large heavy bottomed pot over medium heat. Once hot, add in a tablespoon of avocado oil or ghee.
2Liberally 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.
3Add the minced garlic, diced onion, and diced jalapeno to the pot and saute for 3-4 minutes until the onion is translucent.
4Add the cumin, paprika, dried oregano, chipotle powder, paprika, salt, and pepper to the pot and saute for an additional minute.
5Pour 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.
6While 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.
7Remove 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.
8Lower the heat, stir in the chopped cilantro, and give the soup a taste. Adjust the seasoning to taste.
9Serve the soup with chopped cilantro, sliced green onion, tortilla strips, crispy tortilla strips, and cheese.