Description
This hearty Chicken Tortilla Soup recipe is filled with vegetables, smoky chipotle peppers, and fresh cilantro. Filling and flavorful!
Ingredients
Scale
- 1 lb. boneless skinless Chicken Breasts
- 6 cups of Low-sodium Chicken Broth
- 1 bay leaf
- 2 Tablespoons of Coconut Oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 large Chipotle Pepper (from can of Chipotle Pepper in Adobe sauce)
- 1 teaspoon of sauce from Chipotle Pepper can
- 1 teaspoon smoked paprika
- 28 oz. can diced fire-roasted tomatoes
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 15 oz. can of sweet corn {no salt & sugar added}, drained
- 1/4 cup fresh cilantro, chopped
- Juice of 2 large limes
- Salt & Pepper to taste
Instructions
- To a medium sauce pan add chicken broth, bay leaf and boneless chicken breasts. Bring to a boil, poach the chicken so it is cooked all the way through, approximately 10-15 minutes. (depending on size of chicken breasts)
- Heat a large stockpot or dutch oven to medium high heat, add coconut oil, diced onions and garlic. Sauté until onions are translucent.
- Then add minced chipotle pepper, chipotle pepper sauce and smoked paprika. Stir and let cook for 2-3 minutes.
- Then add diced fire roasted tomatoes. Stir and let cook for 2-3 minutes.
- Add diced zucchini and squash. Season with salt & pepper. Stir and simmer for 5-6 minutes.
- By this time the chicken should be done. Remove the chicken from the pot of broth {reserve broth} and shred chicken using two forks. To the dutch oven add, sweet corn {drained}, shredded chicken, lime juice, fresh cilantro and chicken broth.
- Turn heat down to medium low and let simmer for 30 minutes to let all flavors absorb.
- Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco)
- Serve with crunchy bread or with crushed tortilla chips.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 170
- Sugar: 8 g
- Sodium: 372 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 33 mg
