Healthy Chicken Tortilla Soup
A comforting and creamy soup featuring chicken thighs, coconut milk, and fire-roasted tomatoes, spiced to perfection for a deliciously warming dish.
Ingredients
For the Soup Base
- 1 tablespoon avocado oil or ghee
- 1 pound boneless skinless chicken thighs
- 6 cloves garlic, minced
- 1 large yellow onion, diced
- 1 medium jalapeno, seeded and finely diced
- 1 tablespoon cumin
- ½ tablespoon paprika
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1/2 – 1 teaspoon chipotle powder
- 1 teaspoon dried oregano
- 28 oz fire roasted crushed tomatoes
- 2 15 oz cans black beans, drained and rinsed
- 1 4 oz green chilies
- 4 cups chicken broth
- ¼ cup lime juice
- 1 cup full fat canned coconut milk
- ½ cup chopped cilantro, plus more for serving
- 4 pieces corn tortillas
- to taste non-stick avocado oil cooking spray
- for serving sliced avocado
- for serving shredded sharp cheddar cheese
Instructions
Preparation
- Begin by heating a large heavy-bottomed pot over medium heat. Once it’s warmed up, add a tablespoon of either avocado oil or ghee.
- Season the chicken thighs with salt and black pepper. Once the oil is hot, place the thighs in the pot and sear for about three to four minutes on each side until they develop a nice golden crust. Remove and set aside.
- Add the minced garlic, diced onion, and finely diced jalapeno to the pot. Sauté for three to four minutes until the onions turn translucent.
Cooking
- Introduce the spices: cumin, paprika, dried oregano, chipotle powder, salt, and black pepper. Stir in and sauté for about one minute.
- Pour in the fire-roasted crushed tomatoes, drained black beans, green chilies, chicken broth, and lime juice. Stir to combine, then return the seared chicken to the pot. Bring to a boil, then reduce to simmer and cover for about 25 to 30 minutes.
- For crispy tortilla strips, preheat your oven. Cut the corn tortillas into thin strips, spray them lightly with cooking spray, spread them on a sheet pan lined with parchment paper, and bake until crispy, checking after about ten to twelve minutes.
- After the soup has simmered, shred the chicken right in the pot using two forks. Stir in the coconut milk and let it simmer for an additional five minutes.
- Lower heat and stir in the chopped cilantro. Taste and adjust seasoning if needed.
- Serve the soup hot, garnished with fresh cilantro, sliced green onion, crispy tortilla strips, and shredded cheddar cheese.
Notes
Prepare your ingredients ahead of cooking to save time. Use low-sodium chicken broth to control salinity. Adjust soup thickness by varying chicken broth used.