Creamy Chicken Tortilla Lime Soup

This tortilla soup came out exactly as I wanted… creamy, lime-y, spicy just enough, and oh so perfect. It is the perfect thing to warm you up on a cold day. It makes a ton, so be sure to share with someone you care about or portion it out for meals throughout the week. Whatever you do, I hope you enjoy this soup as much as I did.

Creamy Chicken Tortilla Lime Soup

Ingredients:

1 small yellow onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

½ cup corn (fresh, frozen, or canned)

2 chicken breasts

1 can fire roasted tomatoes

1 can black beans

1 can kidney beans

1 4 oz can green chilis 

1 ½  cup full-fat coconut milk

1 32 oz carton of bone broth

3 corn tortillas, cut into small squares or strips

1 tsp cayenne pepper

1 tsp chili powder

½ tsp paprika

½ tsp oregano 

1 tsp salt

¼ tsp pepper

1 limes, juiced or 1tbsp lime juice

¼ cup chopped cilantro

Avocado oil

Garnish: cilantro, tortilla strips, lime, avocado

Directions:

1. Put ~1 tbsp of avocado oil in a pot over medium heat. Saute onion and bell pepper for about 3 minutes. Add green chilis and garlic. Cook for another 1 - 2 minutes until fragrant. 

2. Add chicken breasts and seasonings to pot. Cook to brown chicken, approx 5 mins/side.

3. Add tomatoes, beans, corn, and broth to pot. Bring to a boil, cover and simmer for around 35 - 45 minutes depending on the size of your chicken. Remove chicken and shred with forks, chicken should easily shred (if it doesn’t, may need to cook a little while longer).

4. Put shredded chicken back in pot. Add ¼ cup chopped cilantro, juice of 1 lime, and 1 ½ cups of coconut milk. Add in cut tortilla pieces/strips. Simmer for an additional 5 mins.

5. Serve hot. Garnish with chopped cilantro, lime juice, and baked tortilla strips.