This recipe for Clean Eating Chicken Tortilla Soup will give you all of the comfort of that Mexican favorite without the restaurant price or the possible junk ingredients.
Servings : 6
Ingredients
- 1 each 100% whole grain soft flour tortilla no high fructose corn syrup
- 1 tsp extra virgin olive oil
- 1 tsp salt
- 3 boneless, skinless chicken breast
- 1 cup frozen diced onions
- 1 can black beans rinsed and drained, 14.5 oz.
- 1 bag frozen corn 10 oz.
- 2 cans Diced Tomatoes 14.5 oz.
- 1 can tomato sauce 8 oz.
- 1 can green chiles diced, 4 oz.
- 2 Tbsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp Chili Powder
- 1 avocado
- 1/2 cup cilantro finely chopped
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Instructions
Tortilla Strips
- Preheat oven to 400. Place tortilla on baking sheet. Brush tortilla with olive oil. Sprinkle with salt. Using a pizza cutter, cut tortilla into thin strips (about 1/4 inch wide) and in half. Bake at 400 for 5 minutes or until tortilla is browned and crispy. Remove from pan and set aside.
Soup (Slow Cooker)
- Combine chicken and next 13 ingredients (chicken through chili powder) in a slow cooker. Cook on low 6 hours or on high 5 hours. Shred chicken. Stir well. Spoon soup into each of 6 bowls. Top with baked tortilla strips, avocado, and cilantro, if desired.
Soup (Instant Pot)
- Combine chicken and next 13 ingredients (chicken through chili powder) in Instant Pot. Add 1 cup water. Program for soup. At the end of cook time, quick release. Shred chicken. Stir well. Spoon soup into each of 6 bowls. Top with baked tortilla strips, avocado, and cilantro, if desired.
To Freeze
- Combine chicken and next 13 ingredients (chicken through chili powder) in a gallon sized freezer bag. Cook tortilla strips as directed and allow to cool completely. Add tortilla strips to a sandwich bag. Add gallon bag and sandwich bag to a third bag (gallon sized). Label and freeze.
To Cook After Freezing: Slow Cooker
- Add contents of gallon bag (everything but the tortilla strips) to slow cooker. Cook on low 8 hours or on high 6 hours. Shred chicken. Stir well. Serve soup topped with tortilla strips, avocado, and cilantro, if desired.
To Cook After Freezing: Instant Pot
- Add contents of gallon bag (everything but the tortilla strips) to instant pot. Add 1 cup water. Program for soup. When cook time ends, carefully push valve to venting to quick release the pressure. Carefully open lid and shred chicken. Stir well. Serve soup topped with tortilla strips, avocado, and cilantro, if desired.
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Comments (1)
This is a soup that I want to try this Fall/winter.