Matt and Sara's Homemade Chicken Tortilla Soup
I have to give about 81% of the credit to Matthew for bringing this soup recipe into my life. I’ll claim the other 19% since we’ve perfected it together (enter laughing emoji).
I love that it’s got lots of fresh herbs, spices, and ingredients, while also having lots of yummy toppings. The toppings are the best part, let’s be serious!
I’m a “no food rules” kind of gal, yet, I’m cautious of what goes into my meals and recipes. What’s great about this recipe is that it is super adaptable. Don’t like an ingredient? Swap it out for something else! Can’t eat dairy or grains? Don’t use them! Like a little more or less heat in your food? Add the jalapeño seeds or go for a more mild pepper altogether. See the versatility?
P.s. Before you start making soup, have you tried our Handmade Organic Elderberry? You’re missing out if you haven’t already! Use discount code THANKYOU now through 1/29/2020!
Onto the recipe! You' will need:
1 large onion, diced
4 cloves garlic, chopped
1-2 jalapeños, chopped (we usually scoop out most of the seeds, but leave some for medium heat)
1 16oz container of fire roasted tomatoes
1 large handful cilantro, minced
1 small handful parsley, minced
1 whole lime, cut in half
2 large chicken breasts, whole
2 quarts of chicken stock or bone broth (use veggie broth if you’d like to go vegan, skip the chicken, you can try adding some mushrooms and beans, but it will change the flavor quite a bit, Skip all of the non-vegan/vegetarian toppings).
Sea Salt, Black Pepper, Paprika, to taste
1/2-1 Bay Leaf
Avocado oil (or oil of choice), several tablespoons to coat the pot
Inspirational options & toppings:
1/2-1 Sliced up avocado (topping, optional)
Tortilla chips (topping, optional)
Organic cheese (topping, optional)
Organic sour cream (topping, optional)
Organic corn kernels, loose (topping, optional)
Brown or white rice, cooked separately (optional, good for vegan versions)
Extra quartered lime wedges if you’re feeling especially limey
Instructions:
Add several tablespoons of oil to a large soup pot on medium heat, add the onions, garlic, and jalapeño. Cook until translucent and soft.
Add the stock, bay leaf and fire roasted tomatoes, bring to a boil.
Once boiling, add the chicken. Cook uncovered, lowering to a simmer for ~30 minutes. Stir occasionally.
Add half of the cilantro and parsley mix, and juice half of the lime into the stock. Season with any additional spices such as the sea salt, black pepper, and paprika. Cook for another 15 minutes.
Once the chicken is cooked through, pull it out with a fork or slotted spoon and shred. To shred you can either use two forks to pull it apart (lazy girl way —> so me) or throw it into a blender/food processor for a few pulses (DO NOT END UP WITH A CHICKEN PUREE - yuck).
Add the shredded chicken back to the pot, squeeze the other half of the lime into the broth, and give it one more stir.
Now for the fun part! Serve your soup into bowls, and add whatever toppings your heart desires. I find that the toppings not only make it personalized, but it also creates a space to really enjoy the flavors you truly love for a “no food rules” experience. You can always double this recipe if you have an extra large group. It’s super fun to line up all the toppings and let everyone customize their bowls.
Finally, since we’re big time veggie lovers in this house, we usually still roast a veggie to go on the side. Tonight we’re doing oven roasted asparagus tossed in avocado oil and sea salt. A little extra fiber, some added plant protein, and extra nutrients. YUM!
BY THE WAY! Have you tried our Handmade Elderberry?! It’s kind of a big deal, people are evading all kinds of yucky seasonal stuff by taking just 1 tablespoon a day! Kid’s ages 1 and up approved too. Grab yours HERE. Use discount code THANKYOU now through 1/29/2020!
With all our love and blessings to you,
Matt & Sara
Owners & Founders The Naturopathic Dietitian
Forgive our giant faces, I have no idea how to make them smaller (ROFL). Send help.