Chicken Tortilla Soup
If you want to add more gluten free and dairy free recipes to your recipe box, Chicken Tortilla Soup might be a recipe you should try. For $1.99 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 25g of protein, 7g of fat, and a total of 229 calories. This recipe serves 10. From preparation to the plate, this recipe takes about 1 hour. Plenty of people really liked this soup. It can be enjoyed any time, but it is especially good for Autumn. 729 people have tried and liked this recipe. This recipe from Joyful Healthy Eats requires sweet corn, canned chipotle pepper, pepper sauce, and yellow squash. Overall, this recipe earns a solid spoonacular score of 69%. If you like this recipe, you might also like recipes such as Fire Roasted Tortilla Soup with Ancho Tortilla Strips, Chicken Tortilla Soup, and Chicken Tortilla Soup.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
1 bay leaf
1 large Chipotle Pepper (from can of Chipotle Pepper in Adobe sauce)
4 boneless Chicken Breasts
1 Tablespoon of cilantro
2 Tablespoons of Coconut Oil
2 15oz. cans of diced fire-roasted tomatoes
2 garlic cloves, minced
Juice of 2 large limes
6 cups of Low-sodium Chicken Broth
1 large onion, diced
1 teaspoon of sauce from Chipotle Pepper can
Salt & Pepper to taste
1 15 oz. can of sweet corn , drained
1 large yellow squash, diced
1 large zucchini, diced
Equipment:
dutch oven
sieve
Cooking instruction summary:
Heat a large stockpot or dutch oven to medium high heat, add Coconut Oil, diced Onions, and Garlic. Saut until onions are translucent.Add minced Chipotle Pepper and Chipotle Pepper sauce, stir and let cook for 3-4 minutes.In a separate pot, 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)In the meantime, to the dutch oven, add diced fire roasted tomatoes. Stir and let cook for 2-3 minutes.Then add diced zucchini, squash, cilantro, and Salt & Pepper to dutch oven.Let cook for 5-6 minutes.By this time the chicken should be done. Remove 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, and salt & pepper to taste.Pour the chicken broth through a strainer into the dutch oven.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.
Step by step:
1. Heat a large stockpot or dutch oven to medium high heat, add Coconut Oil, diced Onions, and Garlic. Saut until onions are translucent.
2. Add minced Chipotle Pepper and Chipotle Pepper sauce, stir and let cook for 3-4 minutes.In a separate pot, 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)In the meantime, to the dutch oven, add diced fire roasted tomatoes. Stir and let cook for 2-3 minutes.Then add diced zucchini, squash, cilantro, and Salt & Pepper to dutch oven.
3. Let cook for 5-6 minutes.By this time the chicken should be done.
4. Remove 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, and salt & pepper to taste.
5. Pour the chicken broth through a strainer into the dutch oven.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)
6. Serve with crunchy bread or with crushed tortilla chips.
Nutrition Information:
covered percent of daily need
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