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Game Changer Chicken Tortilla Soup

You may have seen this recipe on my Instagram story. If so, I’m glad you got to see the start to finish but no worries if you missed it as I will definitely be making it again because it’s SO good. This tortilla soup recipe is different from any other I  have made. I  hope you give it 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 I can sometimes get easily grossed out with leftovers. It doesn’t matter who prepared the food to begin with, leftovers just look so cold and gross sometimes. 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 your body naturally craves warm, cozy foods when it’s cold outside. Moreover, in an effort to save as much money as possible because I’ve been on a spending train due to the wedding, I  wanted to prepare something that 1.) wouldn’t cost too much money and 2.) would’t take up too much time.

All ingredients for this recipe were under $30! That’s a miracle for me. I hope you love this creamy, guilt-free version of chicken tortilla soup as much as we did!

For this recipe you will need:

2 Tbsp avocado oil

2 organic chicken breasts

1 quart chicken stock

1 can fire roasted tomatoes

1 small yellow onion

1 small red bell pepper

1 small yellow bell pepper

1 large jalapeno pepper

2 cloves garlic

1 1/2 Tbsp ground cumin

1 1/2 Tbsp chili powder

1 1/2 Tbsp green ancho powder

3 corn tortillas, cut into strips

Generous sprinkle of salt & pepper (to taste, of course!)

Optional Toppings:

Avocado

Sour Cream

Mexican Blend Cheese

Fresh Cilantro

Lime

Cotija Cheese

Crispy Tortillas

 

  1. First, begin by preheating the oven to 425 degrees F. You want a hot oven to char the vegetables.
  2. Cut the onion, bell peppers and jalapeno pepper into large pieces and toss with 1 Tbsp avocado oil, salt & pepper. Spread evenly onto a baking sheet.
  3. Roast the veggies in the oven until they are visibly charred, about 25-30 minutes.
  4. While the veggies are roasting, combine the cumin, chili powder and ancho powder in a small bowl. Sprinkle the seasoning mix on both sides of the chicken breast. *Be sure to use a clean, non-chicken tainted hand when applying the seasoning as you will need to save some for later!*
  5. Line a baking sheet with foil or parchment paper. Place the chicken onto the baking sheet, sprinkle with salt & pepper, and roast in the oven until a thermometer reaches 60 degrees F.
  6. Remove the vegetables from the oven and bump the heat down to 375 degrees and allow the chicken to finish cooking.
  7. Heat a large pot with 1 Tbsp avocado oil and add sliced garlic. Keep a close eye on the garlic as it can burn quite easily.
  8. Add the charred vegetables to the pot along with the tortilla strips.
  9. Add the fire roasted tomatoes to the pot.
  10. Carefully transfer all ingredients in the pot to a powerful blender. Blend the vegetables until smooth, adding a little bit of water or chicken stock if too thick.
  11. Return the blended veggies back to the pot and add 1 quart chicken stock to the pot.
  12. Add the remaining cumin/chili powder/ancho powder to the soup and allow to simmer over medium low heat for at least 30 minutes.
  13. Remove the chicken from the oven and allow to cool slightly before cutting into. *You can either shred the chicken with 2 forks, cut into strips, or dice. Whichever you prefer!*
  14. Add the chicken to the pot, garnish with fresh cilantro and season with salt & pepper to taste.
  15. Pour into a bowl and top with all of your favorite toppings! *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.* I  love the tortilla because you can soak up the creamy goodness of the soup!

Please try this recipe and let me know what you think! For a vegetarian version, simply omit the chicken.

XX,

Jill

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