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5
from 1 vote
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.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course:
Dinner
Cuisine:
American, Mexican
Keyword:
chicken, soup, tortilla
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.