This Creamy Chicken Tortilla Soup is nourishing, delicious and perfect for meal prepping! The key ingredient is the coconut milk to get it nice and rich without adding anything processed and keeping it dairy free. Another key trick to the best chicken tortilla soup is blending in tortilla chips to add to the flavor and consistency.
The Southwest Blend is the ultimate shortcut to give the soup that signature flavor with chile powder, cumin, and hints of lime without having to buy a ton of different spices.
Serves: 6
Time: 40 minutes
Ingredients:
-
2 tbsp olive or avocado oil
- 1-1 1/2 lbs organic chicken breasts
- 2 10 oz cans tomatoes with roasted green chiles
- 1 15 oz can black beans
- 1 4 oz can diced green chiles
- 2 bell peppers, diced
- 1 small jalapeno, diced (optional)
- 1 small red onion, finely diced (yellow onion works too)
- 2 zucchinis, chopped
- 4 cups chicken broth
- 2 tablespoons Harmony Southwest Blend
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup coconut milk or half and half
- 2 small limes. juiced
- 1 cup tortilla chips, crushed
Toppings:
- Greek yogurt or sour cream
- Shredded Mexican Cheese
- Tortilla chips a must
- Avocado
- Cilantro
- Jalapeno
- Hot sauce
Instructions:
-
Heat a large soup pot over medium heat. Once hot, add the chicken and sear for 2 minutes on each side. Set aside.
- Add another drizzle of oil in the same pan and add the red onion, jalapeno, bell pepper and zucchini. Season with salt, pepper, and Harmony Southwest Blend. Saute for about 5 minutes or until the onion is translucent.
- Add the black beans, tomatoes, green chiles, chicken broth and seared chicken back in the pot. Bring to a boil, cover and turn heat to low. Cook for 25-30 minutes.
- Remove chicken and shred it with two forks. With the chicken removed, add the coconut milk or half and half and tortilla chips then blend the soup & veggies with an immersion blender or in small batches with a regular blender.
- Add the chicken back in and serve with your toppings.
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