Cream of Chicken Soup
This Cream of Chicken Tortilla Soup is creamy, cozy, and packed with flavor! Tender chicken, warm spices, tomatoes, and melty cheddar cheese come together in a rich, comforting soup that's finished with crunchy tortilla chips for the perfect bite.
Servings: 4
Calories: 595kcal
Equipment
- 5-quart Dutch oven or large soup pot
- Chef's Knife
- Cutting Board
- Can opener
- Measuring cups and spoons
- Laddle
- Immersion blender
Ingredients
- 1 tbsp avocado oil
- 1 medium while onion diced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 jalapeno diced
- 1 can black beans, drained 15oz
- 1 can fire roasted tomatoes (with the juices) 15oz
- 1 cup frozen corn or 1 15oz canned corn, drained
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 32 oz Chicken Bone Broth
- 1 cup 4% cottage cheese *2% is also fine. Fat-free has too much water content to act as a thickener here (in my opinion)
- 1 cup lite coconut milk
- 16 oz shredded chicken
- ¼ cup cilantro diced
- 1 lime juiced
Crispy Tortilla Strips
- 4 white corn tortillas cut into fine strips
- 1 teaspoon avocado oil
Instructions
- Heat a large heavy bottom pot or dutch oven to medium heat on the stovetop and add the avocado oil. Once it glistens, add the diced onions, bell peppers, and jalapenos. Toss in a pinch of salt to help render the vegetables. Allow them to sauté for 5-8 minutes.
- Add the drained black beans, corn, fire-roasted tomatoes, and seasonings to the pot. Stir and once the flavors are fragrant, pour in the bone broth. Bring to a boil, then turn to low and let simmer.
- In a large glass measuring cup, blend the cottage cheese until smooth (with an immersion blender, alternatively throw in you regular blender). Slowly pour in the coconut milk and continue to blend. Use a separate measuring cup to remove ~1-2 cups of soup from the pot and slowly blend it into the cottage cheese/coconut milk mixture, until smooth.
- Remove the soup from the stove top heat and stir in the shredded chicken. Then, pour in the creamy blended broth. By this point the cottage cheese has been blended a few times and shouldn’t curdle, but if there's still active steam coming off the soup, give it moment to cool before adding if you think it’s too hot.
- Make the crispy tortilla strip toppings (optional). Heat a skillet to medium low heat and add oil. Once warm, add the thin tortilla pieces and toast until crispy. Stir constantly to avoid burning. Remove from heat when golden.
- Assemble the bowls: Laddle the soup into a bowl, top with a squeeze of fresh lime juice and lime wedges, pinch of fresh cilantro, shredded cheddar cheese and crispy tortilla strips. Top it off with a dollop of greek yogurt or sour cream to taste (or…blended cottage cheese if you have extra). Enjoy!
Notes
Swap tortilla chips for a faster topping option. Do not skimp on the shredded cheese topping. It ties this soup together.
Store it in an airtight glass container for up to 4 days.
Nutrition
Serving: 1 serving | Calories: 595kcal | Carbohydrates: 46g | Protein: 61g | Fat: 20g | Fiber: 9g