Chicken Tortilla Soup Recipe

This hearty Chicken Tortilla Soup recipe is filled with vegetables, smoky chipotle peppers, and fresh cilantro. Filling and flavorful!

📝 Ingredients

• 1 lb. boneless skinless Chicken Breasts
• 6 cups of Low-sodium Chicken Broth
• 1 bay leaf
• 2 Tablespoons of Coconut Oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 large Chipotle Pepper (from can of Chipotle Pepper in Adobe sauce)
• 1 teaspoon of sauce from Chipotle Pepper can
• 1 teaspoon smoked paprika
• 28 oz. can diced fire-roasted tomatoes
• 1 large zucchini, diced
• 1 large yellow squash, diced
• 15 oz. can of sweet corn {no salt & sugar added}, drained
• 1/4 cup fresh cilantro, chopped
• Juice of 2 large limes
• Salt & Pepper to taste

👨‍🍳 Instructions

1. 1To a medium sauce pan add chicken broth, bay leaf and boneless chicken breasts. Bring to a boil, poach the chicken so it is cooked all the way through, approximately 10-15 minutes. (depending on size of chicken breasts)
2. 2Heat a large stockpot or dutch oven to medium high heat, add coconut oil, diced onions and garlic. Sauté until onions are translucent.
3. 3Then add minced chipotle pepper, chipotle pepper sauce and smoked paprika. Stir and let cook for 2-3 minutes.
4. 4Then add diced fire roasted tomatoes. Stir and let cook for 2-3 minutes.
5. 5Add diced zucchini and squash. Season with salt & pepper. Stir and simmer for 5-6 minutes.
6. 6By this time the chicken should be done. Remove the chicken from the pot of broth {reserve broth} and shred chicken using two forks. To the dutch oven add, sweet corn {drained}, shredded chicken, lime juice, fresh cilantro and chicken broth.
7. 7Turn heat down to medium low and let simmer for 30 minutes to let all flavors absorb.
8. 8Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco)
9. 9Serve with crunchy bread or with crushed tortilla chips.