Soup and stew season is officially amongst us and I could not be happier. Since we are all at home majority of the time, there really isn’t a good reason why we shouldn’t be preparing our own healthy, cost-friendly meals. I hope you give this one a try!
Have you ever wanted to eat leftover soup but when you take it out of the fridge it looks so separated and simply unappetizing? I’m not sure why, but sometimes, I get easily grossed out with leftovers. It doesn’t matter who prepared the food to begin with, leftovers just look so cold and unappealing at times. Not this recipe, though! Why you may ask? Because everything was blended to perfection during preparation so there is no weird separation after it has sat for some time.
The weather has been changing and the days are finally getting cooler. I find it pretty simple to find things to cook in the Fall/Winter rather than Spring/Summer. Probably because our bodies naturally crave warm, cozy foods when it’s cold outside. Moreover, in an effort to save as much money as possible, I wanted to prepare something that wouldn’t cost too much money and would’t take up too much time. Another reason this recipe is so great is that you can easily turn it into chilaquiles for next morning’s breakfast! See recipe here.
All ingredients for this recipe were under $30! That’s a miracle for me. I hope you love this delicious, guilt-free version of chicken tortilla soup as much as we did!
Chicken Tortilla Soup
- Cutting Board & Chef Knife
- Large Pot
- Food Blender
- 2 Tbsp Avocado Oil
- 2 Chicken Breasts
- 1 quart Chicken Stock
- 1 30 oz can Fire Roasted Tomatoes
- 1 Yellow Onion large dice
- 1 Red Bell Pepper large
- 1 Yellow Bell Pepper large dice
- 1 Jalapeno Pepper large dice
- 2 cloves Garlic minced
- 1 1/2 Tbsp Ground Cumin
- 1 1/2 Tbsp Chili Powder
- 1 1/2 Tbsp Green Ancho Powder
- 1/2 tsp Onion Powder
- 1 15 oz can Black Beans drained & rinsed
- 1 Lime juiced
- 2 Tbsp Fresh Cilantro chopped
- 3 Corn Tortillas cut into strips & fried
- Avocado diced
- Sour Cream
- Mexican Blend Cheese
- Cotija Cheese
- Pickled Jalapenos
- Crispy Corn Tortilla Chips
- Cilantro chopped
- 2 cup Leftover Chicken Tortilla Soup warmed up
- 1/2 cup Tortilla Chips
- 2 Eggs over easy or sunny-side up
- 1/2 Avocado optional
- Fresh Cilantro optional
- First, begin by preheating the oven to 425 degrees F.
- Cut the onion, bell peppers and jalapeno pepper into large pieces and toss with 1 Tbsp avocado oil and a sprinkle of salt & pepper. Spread evenly onto a baking sheet.
- Roast the veggies in the oven until they are visibly charred, about 25-30 minutes.
- Heat 1 Tbsp avocado oil in a large pot over medium heat. Add the charred vegetables along with the garlic. *Keep a close eye on the garlic as it burns quickly.*
- Then, add the fire roasted tomatoes along with their juices, chicken stock, cumin, chili powder, ancho powder and onion powder.
- Bring the soup to a rolling simmer and then add the chicken breast directly to the pot.
- Cook the soup for 45-60 minutes.
- Remove the chicken breast from the pot and transfer to a cutting board. Shred with two forks.
- Transfer the soup to a blender and blend until smooth. Return the soup to the pot.
- Add the shredded chicken along with the drained & rinsed beans to the soup. Cook the soup for an additional 10 minutes.
- Add the lime juice, freshly chopped cilantro and season with salt and pepper to taste.
- Garnish with optional toppings. Bon Appetit!
- *To fry the tortilla, heat 1-2 Tbsp avocado oil in a small frying pan over medium high heat. Cook the tortilla in the oil for 1-2 minutes per side. Remove and let drain on a paper towel-lined plate. Sprinkle with a touch of salt.*
- Heat the leftover soup in a pot on the stove.
- Add the 1/2 cup tortilla chips to the soup and allow to soak and soften.
- In the meantime, fry two eggs over easy or sunny-side up.
- Bowl the soup and top with the eggs, avocado, cilantro and other additional toppings you enjoy!