Fall weather seems to have come early to Virginia this year and so I was thrilled to find an exceptionally easy Chicken Tortilla Soup recipe (thank you Sharon Loving) that is both hearty and healthy. It is modified from a beautyandthebenchpress recipe and is so quick to throw together, you won’t believe it!
Ingredients
- 1.5 lbs boneless skinless chicken breast or rotisserie chicken (about 3 cups)
- 4 cups chicken broth (or bone broth)
- 2 cups thick and chunky salsa
- 1 medium, chopped white onion
- 1/4 cup of canned coconut milk
- 4 ounce can diced chiles
- 1 cup shredded carrots
- 1 tablespoon avocado oil
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1/2 tablespoon garlic powder
- 1 teaspoon salt
Heat avocado oil in skillet and add chopped white onions, cooking for 2-4 minutes or until opaque and slightly browned. Set aside. Add chicken broth (or bone broth), salsa, and chopped, cooked chicken, and carrots to a medium pot. Stir and then add in onions. Add 1/2 tablespoon cumin, 1/2 tablespoon chili powder, 1/2 tablespoon garlic powder, and 1 teaspoon salt. Heat soup thoroughly on medium heat and then add coconut milk. Stir to combine and finish with favorite toppings like avocado or sour cream. Serve hot.
**If you do not want to use rotisserie chicken, you can boil the chicken breasts in water for 20 minutes and shred or cut up after cooling some.