Healthyish Chicken Tortilla Soup

It's starting to get chilly outside and this cozy recipe is absolutely perfect, so go ahead, grab a bowl, and cuddle up on the couch. This recipe is so delicious, it's warm and hearty, with a tangy and savory flavor. It's super easy and comes together in about 45 minutes. What's more to like?

I'm beyond excited that soup season is finally here!! And tortilla soup is hands down my favorite soup. It is so hearty and full of nutrients with the most delicious flavors. You really can't go wrong. And when I'm not in the mood for meat, this soup is just as delicious made vegetarian! I'll substitute the chicken broth for vegetable broth and instead of chicken I'll add in some extra veggies. It's so good!!

There are many ways to make this soup and over the years I think I have finally figured out the perfect concoction of deliciousness.

Let's get started...first things first, preheat the oven to 375 F.

Next is the chicken. You will need 1 lb of boneless skinless chicken breast. And I really reeaaalllyyy prefer cooking the chicken in an Instant Pot, rather than boiling on the stove. But both options will work just fine.

If you are using an Instant Pot, go ahead and place the raw chicken breasts in the pot and then pour in 1 full 12oz. jar of salsa verde. Place the lid on and set the vent to the sealed position. Pressure cook for 20 minutes, then allow to slow vent for 10 minutes or so. Once the chicken is finished, you will want to shred the chicken with a mixer using the whisk tool, or two forks will work as well. Place in a bowl and set aside.

If you choose to boil your chicken, go ahead and do so until the chicken is cooked to the point you can shred it very easily with a fork. Shred the chicken and place in a bowl. Pour in the salsa verde and mix until well-combined. Then set aside.

Now let's get started on the homemade tortilla strips. You will need 8 small corn tortillas. Stack them all together and slice them into 1/2 inch thin strips and place on a baking sheet. Drizzle a very small amount of olive or avocado oil on them, then season with a little bit of salt. Toss together with your hands until all the strips are well-coated. Place in the oven for about 10 minutes or so, tossing half-way through. You may need a couple more minutes in the oven, depending on how crsipy you might like them. Set them aside when finished.

Soup time!! In a large dutch oven or pot, heat a 2 tbsp of olive or avocado oil over medium-high heat. Throw in 1 medium organic yellow onion (diced) and 2 cloves of organic garlic (minced). Saute until the onions become translucent and the garlic is nice and fragrant, as well as golden brown. Be careful not to burn the garlic, as it becomes extremely bitter.

Add in 6 cups of chicken broth. I'm really excited about the Pacific Foods brand of chicken broth. They now have an organic line with an unsalted chicken broth. I love how it's still so delicious even without all of the added sodium. I get mine at Costco.

Then, add in 1 can of diced tomatoes, 1/2 can of tomato paste, 4oz. can of diced green chilies, 1 tsp of cumin, 1 tsp of chili powder, and a dash of cayenne. Bring to a boil. Lower the heat to a simmer and add in the shredded chicken, 1 bunch of roughly chopped cilantro, 1 can of black beans, 2 ears of roasted corn (cut off the cobb), juice of 1 lime, and salt and freshly ground black pepper, to taste. Place the lid on and allow to cook for another 15 minutes. Stirring occasionally.

If you are want your soup to be more liquidy, then add in 1 cup of water and allow the soup to simmer for a few more minutes.

Once the soup is finished cooking, it is recommended to serve immediately. My favorite part is garnishing this soup. You can top this soup with so many fun options. I choose to top mine with cubed fresh avocado, thinly sliced scallions, more cilantro, shredded Mexican blend cheese, a dollop of whole milk greek yogurt, and of course the homemade tortilla strips.

Please let me know what you think! Hope you enjoy! XO

Healthyish Chicken Tortilla Soup

INGREDIENTS:

- 1 lb organic chicken breast

- 2 organic ears of corn, roasted and cut off the cobb

- 12oz. Salsa Verde

- 1 can organic black beans

- 1 can organic diced tomatoes, no salt added

- 1/2 can of organic tomato paste, no salt added

- 4oz. can diced green chilies

- 6 cups organic low sodium chicken broth

- juice of one organic lime

- 2 large organic cloves garlic, minced

- 1 bunch of organic cilantro, roughly chopped

- 1 medium organic yellow onion, chopped

- 8 small organic corn tortillas

- 1 tsp cumin

- 1 tsp chili powder

- dash of cayenne

- salt and freshly ground black pepper, to taste

- olive oil

For Garnish:

- 1 avocado, cubed

- scallions, thinly sliced

- shredded cheese, Mexican blend

- greek yogurt

- cilantro

- homemade tortilla strips (part of the ingredients above)

INSTRUCTIONS:

1. Preheat the oven to 375 F.

2. While the oven is preheating, it’s time to cook our chicken breast. If you are using an Instant Pot, place the chicken breasts in the pot and pour in the 12oz. jar of salsa verde. Place the lid on and turn the vent to the sealed position. Pressure cook for 20 minutes and allow a natural release for 10 minutes or so. Remove the chicken and shred with a mixer or forks then set aside. If you’re boiling the chicken, once it’s cooked to the point it’s shreddable, remove, shred, then toss in the salsa verde and set aside. I prefer the Instant Pot.

3. Stack the corn tortillas and slice into 1/2 inch strips. Place on a baking sheet and drizzle a very small amount of olive oil and season with salt. Toss together with your hands and place in the oven. Cook for about 10 minutes, tossing half-way through. You may want to keep them in for another couple of minutes depending on how crispy you prefer. Remove from the oven and set aside.

4. In a large pot or dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Add in the chopped onion and minced garlic. Saute until the onions are translucent and the garlic has turned golden. Be careful not to burn the garlic.

5. Add in 6 cups of chicken broth, 1 can of diced tomatoes, 1/2 can of tomato paste, 4oz. can of diced green chilies, cumin, chili powder, and cayenne. Bring to a boil. Lower the heat to a simmer and add in the shredded chicken, roughly chopped cilantro, black beans, roasted corn, lime juice, and salt and pepper to taste. Place the lid on and allow to cook for another 15 minutes. Stirring occasionally.

6. Serve hot. Garnish with avocado, scallions, shredded cheese, greek yogurt, and tortilla strips.

Enjoy!!!