Go Back
Print

Chicken Tortilla Soup

Servings 4
Author Jordan Clapp - Organically Optimistic

Ingredients

  • 16 oz. chicken broth
  • 1 c. cooked, shredded chicken
  • 1/4 c. frozen corn
  • 1 c. diced, canned tomatoes (I prefer fire roasted)
  • 1/4 yellow or white onion
  • 1/2 c. black beans (cooked or canned/drained)
  • 2 cloves garlic, minced
  • 1/8 tsp. black pepper
  • 1/8 tsp. salt
  • 1/4 tsp. cumin
  • 1 tsp. smoked paprika
  • 1/4 tsp. ground corriander
  • 1 tsp. cayenne pepper
  • 1 tortilla per person
  • avocado oil (for frying)
  • 1/2 avocado per person
  • lime (for garnish)

Instructions

  1. Place all ingredients in either a small/medium pot on the stove or in a small Crockpot. Stir to combine.

  2. If cooking on the stove, cover and let simmer for 45-60 minutes.

  3. If cooking in the Crockpot, set on low for 4-8 hours. **Because the chicken is already cooked, the time you allow the soup to cook for can vary based on your needs – all it’s doing is heating and building flavors.

  4. This recipe can also be made in the Instant Pot. Use the Soup or Manual Setting for 15 minutes, and allow pressure to naturally release.

  5. Heat a small pan with about 1/4" of avocado oil. Slice the tortillas into strips and fry until crispy and golden brown. Season with sea salt.

  6. Top with 1/2 an avocado and a squeeze of lime juice before serving.

**Soup can be stored in the fridge for up to 1 week or frozen for up to 6 months.