This recipe is one I have been researching for some time. My intention was to make this recipe completely grain free, organic, dairy free and without the use of anything canned. I failed! Not really, I was actually able to accomplish many of those goals however didn’t completed get there. That’s OK though, it gives me something to research more of and something else to experiment with in the kitchen.
As much as I would love to tell you that this recipe is a fast one, it isn’t. For me, it is worth it to have a hearty, nutritious, and delicious meal cost me my time. I hope you can feel the same and I look forward to editing this in the future to be a completely “from scratch” meal without the use of processed goods.
Chicken Tortilla Soup : Serves 8
- 2 Large Boneless, Skinless Chicken Breast
- 6 Cups of Water
- 1 tsp. Chili Powder
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tbsp. Coconut Oil
- 1 Small Red Onion
- 2 Large Green Bell Peppers
- 1 Small Red Bell Pepper
- 2 tbsp. Minced Garlic
- 6 Roma Tomatoes
- 1 Green Chili
- 1 Can of Organic Black Beans
- 1 Can of Organic Pinto Beans
- 5 Whole Corn Tortillas
- 1 tbsp. Coconut Oil
- 1 Avocado (optional)
- 1/2 Cup Shredded Mexican Cheese
- In a large pot, place 6 cups of water, both chicken breast, chili, onion, and garlic powder, and 1 tbsp coconut oil. Cover with a lid and cook on low for 60 minutes.
- Dice up and place to the side: bell peppers, garlic (if fresh), tomatoes, green chili, avocado, and cilantro.
- Once the broth with chicken has cooked for 60 minutes, remove chicken breast and shred with a fork. Make sure to allow the chicken to cool first.
- While your chicken is cooling, pre-heat your oven to 450*F.
- Once the chicken is shredded, place the chicken, peppers, garlic, tomatoes, and green chili back in the broth.
- Open and rinse the black and pinto beans and also add them to the broth/soup.
- Cover your soup with a lid and allow to cook for another 70-80 minutes.
- After an hour of cooking your soup, cut up your corn tortillas into strips.
- On a baking sheet, drizzle 1/2 of your remainder coconut oil and then place tortilla strips so that they are not over lapping one another.
- Drizzle the rest of your coconut oil over the strips and place into your over.
- The tortilla strips should brown quickly, the goal here is to not cook them but rather crisp them. If need be, flip your strips over to brown on the other side.
- Once your strips are crisp, remove from the oven.
- Serve your soup into bowls and top with tortilla strips, avocado, and cheese.
Calories: 263 Carbs: 28 grams Fiber: 7 grams Protein: 20 grams Fat: 9 grams Sodium: 286 mg.