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At Home Comfort Food: Easy Chicken Tortilla Soup

Looking for a light and healthy meal that’s easy to make and is heavy on flavor? Then this chicken tortilla soup is a must-try! Make a double batch and stick the leftovers in the freezer for a rainy day! 

Ingredients: 

  • 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

Directions: 

1.    Add chicken breasts to a pot filled with broth and cook the chicken through. Remove chicken from broth and shred. Reserve broth.

2.    To a large dutch oven add onions and garlic. Saute until translucent.

3.    Add in chipotle peppers and smoked paprika. Saute for 2 minutes.

4.    Add in diced fire roasted tomatoes, zucchini and squash. Cook for another 2-3 minutes.

5.    Next, add shredded chicken, reserved chicken broth, corn, lime juice and fresh cilantro.

6.    Bring to a boil and let simmer for 30 minutes.

7.    Serve. (top with avocado slices and fresh cilantro)

Source: Joyfulhealthyeats.com 


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