There is just something so comforting about a warm bowl of soup, especially when it’s the Fall/Winter time and the weather starts to get cooler. Only problem I’m having right now is that the weather in Texas is a warm and uncomfortable 80 degrees! I so miss my cool Wisconsin weather right now, but definitely don’t miss the endless hours of shoveling piles of snow! I am convinced though that if I cook as if it is 40°, mother nature will realize that it is Christmas time and stop with the 80° sanity! (and guess what… forecast for next week is 50-60’s)
So if your in the mood for a little Mexican, but not looking to eat all the calories then this Spicy Chicken Tortilla Soup is a great alternative. It is packed with veggies, has a little protein from the chicken, and a punch of spice from the chipotle peppers. Now, I know most Chicken Tortilla Soups you top with the works (a.k.a. a huge dollap of sour cream, handful of cheddar cheese, lots of crushed tortilla chips, and anything else) to make it extra delicious. This Spicy Chicken Tortilla Soup really doesn’t need much else on top. In fact, all I add to it is a little Queso Fresco cheese and half an Avocado diced up. (that’s right, I don’t even add tortillas… so really it should be called Spicy Chicken Tortilla Soup minus the Tortillas, but that is just too long)
This soup has become a staple in our house during the cooler months. You will love it, I promise.
Spicy Chicken Tortilla Soup
(makes 10-12 servings)
- 4 Boneless Chicken Breasts
- 6 Cups of Low-sodium Chicken Broth
- 1 Bay Leaf
- 2 T. of Coconut Oil
- 1 Large Onion, diced
- 2 Cloves of Garlic, minced
- 1 Large Chipotle Pepper (from can of Chipotle Pepper in Adobe sauce)
- 1 tsp. of sauce from Chipotle Pepper can
- 2 cans of Fire-roasted Tomatoes (15oz. diced)
- 1 Large Zucchini, diced
- 1 Large Yellow Squash, diced
- 2 cans of Sweet Corn (no salt & sugar added)
- 1 T. of Cilantro
- Juice of 2 Large Limes
- Salt & Pepper to taste
Directions: In a large stockpot or dutch oven over medium high heat, add Coconut Oil, Onions, and Garlic. Sauté until onions are translucent. Add Chipotle Peppers and Chipotle Pepper sauce, stir and let cook for 3-4 minutes.
In a separate pot, add Chicken Broth, Bay Leaf, and 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)
In the meantime, add fire roasted tomatoes to chipotle onion mixture, stir and let cook for 2-3 minutes. Then add Zucchini, Squash, Cilantro, and Salt & Pepper. Let cook for 5-6 minutes. By this time the chicken should be done. Remove from pot and shred. Pour the chicken broth through a strainer into the stockpot of tomato chipotle goodness. Add sweet corn, shredded chicken, lime juice, and salt & pepper to taste. Turn heat down to medium low and let simmer for 20 minutes to let all flavors absorb.
Toppings: half an avocado diced, cheese (Cheddar or Queso Fresco)