Spicy Chicken Tortilla Soup

It’s soup weather! I love to warm up with a cup of soup with some light protein + a large raw veggie salad with a seasonal dressing or creative sauce. This spicy chicken tortilla soup is a great cold-weather warm up meal with a great deal of flavor!

Spicy Chicken Tortilla Soup

makes 8 servings

For the Base:

  • 1 TB avocado oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 32 oz. chicken broth, organic + low-sodium
  • 2 chicken breasts, skinless, boneless, + diced
  • 2 tsp cumin, ground
  • 1 tsp chili powder
  • 1 tsp oregano, dried
  • 2 TB low-sodium taco seasoning
  • 14 ounces red enchilada sauce
  • 1 1/2 cups corn, thawed
  • 1 cup full fat coconut milk
  • Optional: 15 oz. black beans; drained – for added fiber or a vegetarian option for the soup

To Top: pick your toppings or use em’ all!

  • Coarsely chopped fresh cilantro
  • Scallions, chopped
  • Shredded cheese
  • Avocado, diced
  • Lime slices
  • Crispy tortilla strips

To Make:

USING A SLOW-COOKER: to make this with a slow-cooker, start with steps 1 and 2, then add it with the remaining ingredients into a slow-cooker + cook on low for an hour.

  • Add oil to a large soup pan over medium heat. Add in peppers + onion -saute until mildly tender. Add in the garlic, cumin, oregano, + chili powder – stir + saute for another minute.
  • Pat the chicken with the taco seasoning. Cut into 1-inch cubes.
    • QIUCK TIP TO SAVE TIME: buy a rotisserie chicken + spray it with avocado oil + shake in a baggie with the taco seasoning to skip a cooking step. Save it to put on top when ready to serve.
  • Place chicken breast pieces in the soup pan with the vegetables- add remaining ingredients + simmer for 40-45 minutes.
  • Serve with recommended toppings.

Nutrition x 1 cup serving:

Calories: 325 kcal | Carbohydrates: 9g | Protein: 12g | Fat: 22g | Sodium: 310mg | Fiber: 1g | Sugar: 2g