Guest Blog: Chicken Tortilla Soup by The Organic Dietitian
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 tsp. paprika
- 1 can (15 oz) diced tomatoes
- 3 tbsp. tomato paste
- 1 tsp. cumin
- 2 large chicken breasts
- 2 tsp. chili powder
- 1 large onion peeled and diced
- 3 garlic cloves peeled and minced
- 1 tbsp. coconut oil (such as nutiva)
- 1 jalapeno, seeds removed and minced (leave the seed
- 1 red pepper seeds and ribs removed diced
- 1 green pepper seeds and ribs removed diced
- 1 tsp.coriander
- 1 tsp salt (add more to taste)
- 2 cans (15 oz) black beans drained and rinsed
- 8 cups organic chicken stock (homemade preferred)
- 1/4 cup hummus (i like garlic plain, or roasted red pepper hummus- this is to thicken the soup but you can also mash 1/4 of the black beans to add for thickness)
- 6 corn tortillas cut into strips
- garnishes optional: fresh chopped cilantro organic sour cream, lime wedges
- Carbohydrate 1.269035 g
- Cholesterol 91.2533333333333 mg
- Fat 1.97036166666667 g
- Fiber 0.245350002288818 g
- Protein 36.52342 g
- Saturated Fat 0.525233333333333 g
- Serving Size 1 1 serving (169g)
- Sodium 119.881666666667 mg
- Sugar 1.02368499771118 g
- Trans Fat 0.524910666666666 g
- Calories 179 calories
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.
