Healthy Winter Soups

Chicken Tortilla Soup

Are you ready to infuse your kitchen with the vibrant flavors of Mexico, while keeping things light and nutritious? Look no further, because our healthy Chicken Tortilla Soup is here to tantalize your taste buds and nourish your body! This recipe isn't just a meal; it's a celebration of fresh ingredients, bold spices, and comforting warmth.

Crafted with love and attention to detail, this soup is a harmonious blend of tender chicken, crisp bell peppers, zesty red onions, and fiery jalapenos, all dancing in a rich, aromatic broth. Each spoonful is a symphony of flavors, thanks to our carefully selected blend of spices including paprika, cilantro, coriander, and a hint of cayenne. But that's not all – we've added the wholesome goodness of black beans and corn to make sure your meal is as filling as it is delicious.

And for the grand finale? A garnish of creamy avocado, tangy sour cream, and crunchy tortilla strips that add a delightful texture and an extra layer of flavor. Whether you're looking to impress your guests at a dinner party or simply treating yourself to a cozy night in, this Healthy Chicken Tortilla Soup is sure to be a hit!

So, grab your apron, and let's embark on this culinary journey together. It's time to create a soup that's not just a dish, but a memorable experience. Let's cook!

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**See our recipe for Jalapeno Cilantro Cornbread Butter below!

INGREDIENTS

2 boneless, skinless chicken breasts
1 small to medium red bell pepper
1 small to medium green bell pepper
1 small to medium yellow bell pepper
1 red onion
2 jalapenos
3 cloves garlic
1 tablespoon olive or avocado oil
2 tablespoons tomato paste
1 can black beans, drained and rinsed
1 cup frozen corn
1 teaspoon paprika
1 tablespoon fresh cilantro, chopped (plus more for garnish)
1 teaspoon ground coriander
2 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon crushed red pepper
¼ teaspoon cayenne pepper
½ teaspoon cracked black pepper
1 teaspoon brown sugar or agave syrup (optional)
1 tablespoon vinegar (apple cider, red or white)
Salt to taste
¼ teaspoon white pepper
6 cups non-fat chicken broth
For garnish: sliced avocado, sour cream, sliced jalapenos, tortilla strips, lime wedges

PREP VEGGIES & CHICKEN

Prep Vegetables:

Bell Peppers- Wash, remove the stem and seeds, and dice.
Red Onion: Peel, halve, and slice into thin slices.
Jalapenos: Wash, slice in half, remove seeds for less heat if desired, and mince.
Garlic: Peel and mince or use a garlic press.

Cook Chicken Safely:

In a large pot, heat oil over medium heat.
Add chicken breasts and cook for about 5-7 minutes on each side, until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer to check.
Once cooked, remove chicken, let it cool slightly, and shred it using two forks.
*If you are omitting oil from your diet, the chicken can be boiled in water with 2 tsp. garlic salt until internal temperature reaches 165°F (74°C)

COOKING INSTRUCTIONS

Sauté Vegetables:

In the same pot used for chicken, add the prepared red bell pepper, red onion, and jalapenos.

Sauté for about 3-4 minutes until they start to soften.

Add garlic and sauté for another minute until fragrant.

Add Tomato Paste and Spices:

Stir in tomato paste and cook for 2 minutes.

Add paprika, cilantro, coriander, oregano, cumin, crushed red pepper, cayenne, and cracked black pepper. Allow to simmer for 2 minutes, stirring constantly.

Stir in sugar, vinegar, salt, and white pepper.

Cook for another minute, while stirring, to release all flavors.

Combine Remaining Ingredients:

Add the shredded chicken back to the pot.

Pour in chicken broth, black beans, and corn.

Bring the soup to a boil, then reduce heat and simmer for a minimum of 20-25 minutes.

Final Adjustments and Serving:

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro, sliced avocado, sour cream, additional sliced jalapenos, and crispy tortilla strips. This soup goes great with fresh, moist cornbread and our whipped Jalapeno Cilantro Butter (recipe below).

Variations:

If you are like us, we LOVE our veggies and we love to switch things up!

Feel free to add more produce, such as fresh diced tomatoes, chopped iceberg lettuce on top, fire-roasted tomatoes, spinach, green onions, sauteed zucchini or squash (cut into 1/4" wheels and cooked until semi-soft), or even chopped kale!

OR, Spice it up! Add roasted serrano, pasillo or ancho chili peppers, taco seasoning (with an additional 2 cups of broth), fire-roasted chilis, your favorite hot sauce, add more cayenne or crushed red pepper. Balance the heat to taste by adding a little more sweet or acid (such as lime or lemon juice or a touch more vinegar)

Not a fan of chicken or black beans? Feel free to hold the chicken, replace with another meat (that is thoroughly cooked), or switch out the black beans for red kidney or pinto beans.

Add cooked quinoa, brown rice, or opt for grilled corn for a different texture and flavor... Have fun with it! We always do!

WHIPPED JALAPENO CILANTRO BUTTER

1 Jalapeno
1/2 tsp avocado or olive oil
1 stick butter, softened to consistency of sour cream)
1/2 tsp minced garlic
1/4 tsp sea salt (if using unsalted butter)
1/4 C chopped fresh cilantro
1/2 Tbsp fresh lime juice

Cut jalapeno in half, lengthwise, and remove seeds. Dice finely and add to a small sautee pan with 1/2 Tbsp of avocado or olive oil. Add 1/2 tsp minced garlic, and cook over medium heat until jalapenos are soft in texture (approximately 6 - 8 minutes). Set aside.

In a small bowl, combine butter, sea salt, and cilantro until evenly blended. Slowly add jalapeno mixture and lime juice, and stir until evenly blended. Butter can be served soft and whipped, or spooned into plastic wrap, rolled, sealed and formed into a block or log shape. Store in refrigerator or freeze if not using within one week.