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Quick Chicken Tortilla Soup

Servings: 6

Ingredients

  • 2 Tbsps avocado oil or olive oil
  • 1 large onion diced
  • 4 fresh garlic cloves minced
  • 2 jalapeño peppers or red chilis seeded and diced
  • 1 Tbsp smoked paprika
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 4 cups chicken bone broth
  • 1 x 15 oz fire-roasted diced tomatoes with juices
  • 1 x 15 oz can black beans rinsed & drained
  • 4 cups shredded cooked chicken
  • 2 fresh limes juiced
  • 1 x 6.8 oz can of coconut cream
  • sea salt and freshly ground black pepper to taste

Optional toppings:

  • corn tortilla chips or strips crushed
  • fresh cilantro leaves chopped
  • avocado slices
  • lime wedges
  • jalapeno slices
  • crushed chili flakes
  • sliced red chilis

Instructions

  • Heat a large stock pot or a dutch oven over medium heat. Add the oil and saute your diced onion for 5 minutes, stirring occasionally.
  • Stir in the garlic, jalapeno/red chili, and all spices then continue to cook for a minute or so stirring constantly.
  • Add in the bone broth, tomatoes with juices, beans, and chicken.
  • Bring the soup to a boil, then reduce the heat and allow it to simmer for 15 minutes.
  • Once the time is up, stir in the fresh lime juice and coconut cream, and season with sea salt and freshly ground black pepper to your taste.
  • Serve the soup while hot with toppings of choice.
  • Enjoy!