Description
A healthy but creamy version of tortilla soup! Served with chicken and your favorite toppings.
Ingredients
Scale
- 3 tablespoons vegetable oil
- 1 onion (diced)
- 1 large or 2 small carrots (diced)
- 1 celery stalk (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 2–3 teaspoons chili powder (depending on desired spice level)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 6 cups low sodium chicken broth
- 1 15 oz can crushed tomatoes
- 2 cups cooked chicken breast (shredded (about 2 medium chicken breasts))
- ½ cup frozen corn
- ½ cup canned black beans (drained)
- Salt and pepper to taste
- Optional garnishes: (diced avocado, sliced green onions, cilantro, shredded cheddar or monterey jack cheese, tortilla strips or chips)
Instructions
- Heat oil in a dutch oven over medium high heat. Add the onion, carrot, celery, and bell pepper. Season with salt and pepper and sauté until softened, about 5 minutes.
- Add the garlic, chili powder, coriander, cumin, oregano and paprika and cook, stirring frequently, until fragrant, about 2 minutes.
- Add the broth and crushed tomatoes, stirring to combine. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Purée with an immersion blender (or in batches in a standard blender) until soup is smooth. Taste and season with salt and pepper as needed.
- Add chicken, corn and black beans to the soup and cook over medium high heat until chicken is heated through. Serve soup with desired garnishes on top and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Entrées, Meat, Soup