Creamy Chicken Tortilla Soup
This velvety, dairy-free chicken tortilla soup is easy and budget friendly to make, truly healthy comfort food at its best.
Servings: 4 people
Cost: $10
Equipment
- large stockpot
Ingredients
- 28 ounces canned pureed tomatoes
- 6 cups chicken stock
- 4 ounces canned green chiles
- 1 tbsp tomato paste
- 1/2 cup unsweetened full-fat coconut milk
- 1/4 cup extra virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 cups cooked chicken breast, shredded
- 1 tablespoon ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- Kosher salt
- Fresh cracked black pepper
To Serve:
- 1 jalapeno, sliced thin
- 5-10 tortilla chips, crushed
- 1 avocado, halved and sliced thin
- 1 lime, cut into wedges
- 1/3 cup fresh cilantro, chopped
Instructions
- In a large pot set over medium heat, add olive oil.
- Once oil is hot, add onion, garlic, and 1/2 teaspoon salt.
- Cook for 5 minutes, stirring, until translucent.
- Add a few cracks of black pepper, then the cumin, paprika, coriander, and tomato paste.
- Cook for 1-2 minutes to toast the spices.
- Add in the stock, tomato puree, chiles, and 1 teaspoon salt and bring to a boil.
- Reduce to a simmer and cook, covered, for 20-25 minutes.
- Taste for salt and add more if needed.
- Off of the heat, add in the coconut milk and stir.
- Using an immersion blender or standing blender, blend the soup for 1-2 minutes until very smooth. Transfer back to the pot and add in the chicken.
- Stir and cook over medium heat for 2-3 minutes more to fully incorporate the flavors.
- To serve, ladle soup into shallow bowls and top with the jalapeno, tortilla chips, avocado, cilantro, and/or a squeeze of lime.
Nutrition
Calories: 633kcal | Carbohydrates: 43g | Protein: 39g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 1077mg | Potassium: 1882mg | Fiber: 10g | Sugar: 17g | Vitamin A: 836IU | Vitamin C: 50mg | Calcium: 147mg | Iron: 7mg
