Chicken Tortilla Soup

Ingredients:

Tortillas

• 12 small corn tortillas, cut into 1/4-inch wide strips
• 2 Tablespoons olive oil
• 1 teaspoon sea salt, or to taste

Soup

• ½ Tablespoon olive oil or avocado oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 jalapeño pepper, de-seeded and chopped
• 1 15 oz can black beans, rinsed and drained
• 1 ½ cup frozen sweet corn, or one 15 oz can, drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 1 28 oz can fire roasted crushed tomatoes
• 4 cups low-sodium chicken broth, or vegetable broth
• 1 ½ pound boneless skinless chicken thighs, or chicken breasts
• ¼ cup cilantro, plus more for topping
• Juice of 1 lime
• Avocado, for topping
• Shredded cheese, for topping
• Jalapeño slices, for topping
• Greek yogurt or sour cream, for topping
• Lime wedges, for serving

Instructions:

Stove Top

1. Preheat oven to 400 F and spray two baking pans with cooking spray or line with parchment paper.
2. If you haven’t already, cut tortillas into ¼” strips. Spread strips onto baking trays in a single layer. Drizzle tortilla strips with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown. Set aside.
3. While tortillas are baking, start making soup. In a Dutch oven or deep pot, heat oil over medium high. Sauté onion, garlic and jalapeno pepper, until fragrant and the onion is translucent, about 4-5 minutes.
4. Add black beans, corn, spices, crushed tomatoes, broth and chicken. Bring to a boil then reduce heat to a simmer, cover and simmer for about 20-25 minutes or until chicken is tender and cooked through.
5. Remove the chicken from the pot, allow to cool slightly and then use two forks to shred. Add shredded chicken, cilantro and lime juice and simmer for a few minutes until chicken is heated through. Taste and season with additional salt and pepper if needed.
6. Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.

Slow Cooker

1. Add all of the ingredients except for the lime juice, cilantro and toppings into the slow cooker. Cover and cook on high for 3-4 hours or low for 7-8 hours until chicken is cooked through and easily falls apart.
2. When soup is almost done cooking preheat oven to 400F and spray two baking pans with cooking spray or line with parchment paper. Cut tortillas into ¼” strips and spread onto baking trays in a single layer. Drizzle with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown.
3. Once chicken is tender, remove from slow cooker, allow to cool slightly and then use two forks to shred.
4. Return chicken to slow cooker. Stir in lime juice and cilantro. Taste and season with additional salt and pepper if needed.
5. Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.

Notes

• Shredded chicken: If you already have shredded chicken on hand you can skip adding the raw chicken breasts and add about 3 cups shredded chicken into the soup when you add the lime juice and cilantro. Heat until chicken is warm and serve. 
• Less spice: If you’re not a fan of spice (or serving kiddos) simply skip the jalapeño pepper.

Nutrition

Serving: 1/6 recipe, no additional toppings Calories: 555kcal Carbohydrates: 64g Protein: 36g Fat: 18g Saturated Fat: 3g Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Cholesterol: 126mg Sodium: 1055mg Potassium: 701mg Fiber: 11g Sugar: 14g