How to Make Tortilla Soup with Chicken
Make some delicious chicken tortilla soup for your next meal!
1. What will I need to complete this recipe?
- chicken breast, boneless, skinless: uncooked
- olive oil
- onion
- garlic
- zucchini
- cumin
- chili powder
- salt
- pepper
- tomato paste
- chicken broth
- black beans
- fire roasted tomatoes: Any variation of diced tomatoes will work here, though my preference is fire roasted.
- green chilies
- coconut cream: This adds creaminess to the soup, without adding any coconut flavor. You can also sub half and half or cream here if you would prefer.
2. What supplies will I need?
You will need the following supplies:
-dutch oven or large pot
-meat thermometer
3. Is the chicken supposed to be cooked prior to adding to the soup?
No! That’s what makes this a great one pot meal. Simply place your uncooked, thawed, chicken breast right into the pot. Everything will cook at the same time. You can easily add pre cooked chicken if you prefer, simply reduce your cooking time so that you don’t dry out your chicken.
3. Can I make this in the slow cooker?
Yes! You will first need to saute your veggies and then dump it all in the slow cooker. Cook on high for 4 hours (or until internal temperature of the chicken reaches 165 degrees)
4. Can I freeze this soup?
This soup makes for a great freezer meal. Once cooked, let the soup cool down and pour into a freezer safe container. To reheat, thaw and pour into a saucepan. Cook until the soup is warmed up.
Chicken Tortilla Soup
Ingredients
- 1 pound chicken breast boneless, skinless (uncooked)
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 zucchini diced
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 14 ounce can black beans
- 14 ounce can fire roasted tomatoes
- 2 4 ounce cans green chilies
- ¼ cup coconut cream
Instructions
- In a large pot saute onion with oil until soft over medium heat. Add garlic for another minute, then add the zucchini.
- Stir in your spices: cumin, chili powder, salt and pepper, being sure to coat the veggies.
- Add in tomato paste, mix well.
- Add chicken breast, beans, tomatoes, green chilies, and chicken broth to the pot. Bring to a boil and cook for 15-20 minutes, until the chicken reaches 165 degrees internally.
- Once fully cooked, remove the chicken and shred with two forks. Place back into the pot and mix well.
- Add in the coconut cream and stir until fully blended.
- Serve topped with shredded cheese, avocado, sliced jalapeño, cilantro, sour cream, and tortilla chips (optional).
