Rainy days call for a delicious soup, am I right?! This Creamy Chicken Tortilla Soup has SUPER clean ingredients, and is the absolute best for weekday meal prepping. The key ingredient is the coconut milk in order to keep it dairy free and still have that amazing richness, without adding anything processed. Enjoy!!
Ingredients:
2 tablespoons olive oil or avocado oil
3 organic chicken breasts
2 10 oz cans of fire roasted tomatoes with chilis
4 garlic cloves, peeled & minced
1 15 oz can black beans, drained
1 can green chilis
2 bell peppers, diced
1 small jalapeno, diced
1 zucchini, chopped
2 limes, juiced
1 cup tortilla chips
1/2 cup full fat coconut milk, unsweetened
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried mexican oregano
1 teaspoon paprika
1 teaspoon cumin
Toppings: vegan shredded cheese, vegan sour cream, guacamole, tortilla chips, hot sauce
Step 1
Heat a large soup pot over medium heat. Once hot, add the chicken and sear for 2 minutes on each side. Set aside.
Step 2
Add another drizzle of oil in the same pan and add the garlic, chilis, jalapeno, bell peppers and zucchini. Stir in all seasonings and sauté for about 5 minutes, until everything is tender.
Step 3
Add the black beans, tomatoes, chicken broth and seared chicken back in the pot. Bring to a boil, then cover and turn heat to low. Cook for 25-30 minutes.
Step 4
Remove chicken and shred it with two forks. With the chicken removed, add the coconut milk, lime juice and tortilla chips. Blend the soup & veggies with an immersion blender or in smaller batches with a regular blender.
Step 5
Add the chicken back in and serve with your choice of toppings!
Living Intuitively 