Updated: Aug 24, 2021
One of my favorite things about winter, and a chilly day is SOUP! Nothing beats the smell of warm soup simmering in the crockpot all day when the air is frigid, snow is falling, and the wind is blustery. Chicken tortilla soup has always been one of my favorites! This recipe is a double win, because not only do you get the warmth and spicy-ness you'd expect, but it's also packed with VEGGIES, which is untraditional in a chicken tortilla soup. And since soups are so versatile, feel free to change things up a bit -- leave out the veggies you don't care for, or add more of the ones you and your family love! Or if you want to add some heat and spice, add come chopped jalepeno or serrano peppers.
1 Tbsp avocado oil
1 medium white onion, chopped
3 celery stalks, sliced
2 medium carrots, peeled and diced
3 cloves fresh garlic, minced
1.5-2 lbs. boneless skinless chicken breasts
1 (15-oz.) can black beans, rinsed
1 (15-oz.) can fire-roasted tomatoes with juice
4 ounce can green chilies
3 cups low-sodium or homemade chicken broth
2 bell peppers, chopped
2 tsps cumin
2 tsps chili powder
2 tsps smoked paprika
1 tsp dried oregano
2 fresh limes, juiced
sea salt and fresh ground black pepper to taste
1 cup frozen organic corn
Fresh lime wedges
Chopped green onions
Sour cream (or plain greek yogurt!)
Homemade tortilla strips - heat oil in a skillet, add strips of whole grain tortilla and cook until crispy and golden, about 2 minutes, season with salt and pepper
Saute onion in the oil for 3 minutes while prepping the garlic, carrots, and celery.
Add garlic, carrots, and celery to saucepan and saute another 3 minutes.
In a large slow cooker add all the soup ingredients.
Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
Once cooked, take the chicken out and shred chicken with a fork, then return it to the soup.
Top with desired topping and ENJOY!
And like most soups and stews, the flavors of this soup will intensify the longer it sits, so leftovers are even tastier!! This soup freezes well too, so feel free to make double batch and store the leftovers in the freezer for a quick meal down the road.