Chicken Tortilla Soup: A one-pot wonder!
We’re honored to introduce to you our special guest and fellow dietitian and blogger, Sara, The Organic Dietitian. It’s always a joy connecting with like-minded ladies, like Sara, who share the same passion and love for ‘real food’. Sara shares an enormous collection of great recipes that she’s created, as well as nutrition and lifestyle tips that can easily be applied to everyday life so head on over to her site and check it out!
A special thanks to Sara for sharing this Chicken Tortilla Soup recipe on our blog. Perfect for those cold winter day that some of us are experiencing. We’ll let Sara take it from here……
I am so excited to be able to share this Chicken Tortilla Soup with all of you today.
Allow me to introduce myself, my name is Sara and I am a registered dietitian and lover of all things health and nutrition. My main goal over at The Organic Dietitian is to show people how important and delicious it is to eat real, whole foods in a world where too many processed foods are readily available. That’s me in a nutshell and I am so glad that Simply Nourished has allowed me to continue to spread the word that eating healthy can be easy and delicious.
I am currently living in the sunny state of Arizona but let me tell you, it can get cold here too. In fact we have recently been colder than most of the other states that are experiencing a warmer than normal winter. This week has been so rainy that I would have thought that I was living in Seattle. And during weeks like this, nothing beats the cold weather better than a warming soup!
Today I am sharing with you my favorite Chicken Tortilla Soup. Packed with protein, fiber, and vegetables it makes the perfect meal that you can make easily in just one pot. This soup freezes well so feel free to make a double batch and freeze half for an emergency meal at the ready.
Photo Credits: The Organic Dietitian
Now let’s get cookin’!
- 1 Tbsp. coconut oil (such as Nutiva)
- 1 large onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1 jalapeno, seeds removed and minced (leave the seeds if you like it spicy)
- 1 red pepper, seeds and ribs removed, diced
- 1 green pepper, seeds and ribs removed, diced
- 1 tsp. cumin
- 1 tsp.coriander
- 1 tsp. paprika
- 2 tsp. chili powder
- 1 tsp salt (add more to taste)
- 3 Tbsp. tomato paste
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 8 cups organic chicken stock (homemade preferred)
- 2 large chicken breasts
- ¼ cup hummus (I like garlic, plain, or roasted red pepper hummus- this is to thicken the soup but you can also mash ¼ of the black beans to add for thickness)
- 6 corn tortillas, cut into strips
- Garnishes optional: Fresh chopped cilantro, organic sour cream, lime wedges
- In a large stock pot over medium heat melt the coconut oil.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic, jalapeno and peppers and cook until softened. about another 5 minutes.
- Add the spices and mix to combine.
- Add the tomato paste, beans, tomatoes, and chicken stock and mix to incorporate everything.
- Once the liquid is starting to heat up drop in the chicken breast and poach the chicken in the hot broth until cooked all the way through, about 20-25 minutes.
- Carefully remove the chicken breasts from the soup and on a cutting board, pull the chicken apart with 2 forks being careful as the chicken will be hot.
- Add the pulled chicken back to the soup and mix in the hummus or mashed beans and stir to combine everything.
- Toast the corn tortilla strips under the broiler until crispy and golden brown about 3-5 minutes. Watch carefully they will burn quickly.
- Serve the soup with tortilla strips and desired garnishes.
- Store in an airtight container for up to one week or in the freezer for one month.
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- Serving Size: 1/12 of recipe (~1 1/2 cups)
- Calories: 231
- Sugar: 5 g
- Sodium: 438 mg
- Fat: 5 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 19 g
We’re excited to give this soup a try and hope you are too! What’s your favorite kind of soup?
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