Description
A flavorful and hearty Quick Chicken Tortilla Soup that combines tender shredded chicken, smoky spices, and creamy coconut cream for a delicious and comforting meal. Ready in under an hour, this soup is perfect for a quick weeknight dinner or a cozy lunch.
Ingredients
Main 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 can 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
- Saute Aromatics: Heat a large stock pot or Dutch oven over medium heat. Add the oil and sauté the diced onion for 5 minutes, stirring occasionally until softened and fragrant.
- Add Spices and Aromatics: Stir in the minced garlic, diced jalapeños or red chilis, smoked paprika, chili powder, and ground cumin. Cook for about one minute, stirring constantly to release the spices’ aromas without burning.
- Add Broth and Main Ingredients: Pour in the chicken bone broth, fire-roasted diced tomatoes with their juices, rinsed black beans, and shredded cooked chicken. Stir to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to allow flavors to meld together.
- Finish Soup: After simmering, stir in the fresh lime juice and the coconut cream. Season to taste with sea salt and freshly ground black pepper, mixing thoroughly.
- Serve and Garnish: Ladle the hot soup into bowls and serve with your choice of optional toppings such as crushed corn tortilla chips, chopped cilantro, avocado slices, lime wedges, jalapeño slices, crushed chili flakes, or sliced red chilis for extra flavor and texture.
- Enjoy: Enjoy your nourishing and flavorful Quick Chicken Tortilla Soup while warm!
Notes
- You can substitute shredded rotisserie chicken to save time.
- Adjust the number of jalapeños or chilis according to your heat preference.
- For a thicker soup, mash some of the black beans before adding them in.
- Use fire-roasted tomatoes for a smoky depth of flavor.
- The coconut cream adds a subtle sweetness and creaminess but can be omitted for a lighter soup.
- Leftovers keep well refrigerated for 3-4 days or can be frozen for up to 2 months.
