Creamy Chicken Tortilla Soup

Rich, creamy tortilla soup could not spell comfort out more on a cold winter’s day. Modified from a traditional recipe by using whole grain tortillas, macadamia nut oil, and coconut milk—this Fit Foodie favorite is sure to make you smile (and maybe even dread winter a bit less…).

Chicken Tortilla Soup 01

Prep & Cook time: 1 hour
Serves: 4

 Ingredients

 Chicken:
1 chicken breast
3 pods cardamom
2 bay leaves
¼ teaspoon salt
1/8 teaspoon pepper
4 cups water

Soup:

2 tablespoons macadamia nut oil
1/2 medium onion, diced
1/2 small carrot, diced
1/2 medium celery stalk, diced
1/2 jalapeño, diced
1 medium garlic clove, crushed
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon paprika
4 cups chicken stock (reserved from chicken above)
1 cup water
1/2 cup diced tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 corn tortillas, cut into 1/2-inch pieces
2 tablespoons coconut milk

Tortilla Strips:
1 teaspoon macadamia nut oil
1 corn or whole grain flour tortilla, cut into long, thin strips

Other toppings:

½ cup shredded cheese
1 avocado, sliced
¼ cup cilantro

Directions

Chicken:

  1. Boil 4 cups water in a medium pot. When water begins to boil, place chicken breast in pressure cooker along with cardamom, bay leaves, salt and pepper and cook for 15 minutes (start timer once the pressure cooker starts to ‘whistle’).
  2. Remove chicken from pot and shred apart. Set chicken broth aside.

Soup:

  1. In a large pot, add chili powder, coriander, cumin, oregano, paprika, and dry roast for two minutes, taking note to stir frequently. Quickly add reserved chicken broth and 1 cup water.
  2. Add tomatoes, salt, and pepper and stir to combine. Add cut tortillas and reduce heat to low. Simmer for 20 minutes or until tortillas have begun to disintegrate. Blend soup with immersion or hand blender.
  3. Add milk & shredded chicken and allow to boil on medium heat for 10 minutes.

Tortilla Strips:

  1. Preheat oven to 350 degrees.
  2. Coat tortilla strips with oil, and bake for 7 minutes or until tortillas are appear well toasted. Set aside.

Plating Process:

  1. Divide soup between bowls and garish with cheese, avocado slices, cilantro and tortilla strips.

And sahtein—or deux healths!

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