Mexican Chicken Tortilla Soup
So fresh. So healthy. So tasty. This Mexican Chicken Tortilla Soup feeds the soul (and the family).
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion
- 2-3 cloves garlic
- 4 cups chicken broth low sodium
- 2 cups tomato sauce
- 1 8.25 oz can corn
- 1 14.5 oz can black beans
- ½ yellow bell pepper
- ½ green bell pepper
- 3 boneless skinless chicken breasts
- 2 tablespoon chickpea flour
- 1½ tablespoons ground cumin
- 1 tablespoons ground chili powder
- 1 teaspoon smoked paprika
- 1 lime juiced
- salt to taste
- ground black pepper to taste
(Not So) Optional Toppings
- tortilla chips
- lime wedges
- shredded cheese
- chopped cilantro
- avocado slices
- greek yogurt or sour cream
Instructions
- Prepare vegetables. Dice onion, green bell pepper, yellow bell pepper. Mince garlic. Quarter zucchini. Drain and rinse corn and beans
- Add tablespoon of olive oil to a large pot. Add onion and bell peppers and cook until onion is translucent, about 8 minutes. Add garlic after and cook for another minute until fragrant.
- Add 2 tablespoons of chickpea flour to the pot and start to SLOWLY pour the chicken broth to create a roux. Constantly stir to avoid clumps. After, add tomato sauce and chili powder, cumin, smoked paprika. Salt and pepper to taste. Bring liquid to a boil.
- Add chicken breasts and cook for 15 minutes. Remove chicken and shred or chop into bite sized pieces.
- While chopping, add beans, corn, and chopped zucchini to soup. Simmer on low for 15 minutes to reduce liquid and thicken soup.
- Add back chopped chicken and squeeze in lime juice. Once chicken is warm again, in about 3 minutes, turn off heat and serve.
- Add the topping of your choice: shredded cheese, avocado, dollop of sour cream (I use greek yogurt for a healthier version), tortilla chips, wedge of lime, chopped cilantro.
- y ya esta!!