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Creamy Chicken Tortilla Soup
Slow cook this dairy-free soup in a crockpot to bring out the flavors, or whip together on the stove in 20 minutes or less by using pre-cooked chicken.
Ingredients
- 1 tsp. olive oil
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth, unsalted
- 4 oz. tomato sauce
- 1 tsp. chipotle chili in adobo sauce, or more to taste
- 1/2 cup cilantro, chopped, plus more for garnish
- 1/2 15-oz. can black beans, rinsed and drained
- 1/2 14.5-oz. can petite diced tomatoes
- 1/2 cup frozen corn
- 1/2 tsp. cumin
- 1/4 tsp. dried oregano
- 1 lb. chicken breast, boneless, skinless (or pre-cooked and shredded; note the difference in directions below)
- Himalayan or Celtic salt and ground black pepper to taste
For the cashew cream:
- 1/2 cup raw, unsalted cashews
- 1/4 cup water
Directions
STEP 1
Add the cashews to a bowl and cover with boiling water. Let them soak while you prep the soup.
STEP 2
Heat the olive oil in a saucepan over medium-low heat. Add the onion and garlic and sauté until soft, about 3 to 4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. Add the chopped cilantro and remove from heat. Pour into a crockpot. Add the remaining ingredients (aside from the cashew cream) to the crockpot and stir. Cover and cook on low heat for 4 to 6 hours.
STEP 3
If using pre-cooked chicken: Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the onion and garlic and sauté until soft, about 3 to 4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. Add the remaining ingredients (aside from the cashew cream and the chicken) and stir. Cover and cook on medium-low heat for 15 to 20 minutes.
STEP 4
Just before the soup is done, make the cashew cream. Drain the cashews and add them to a blender along with 1/4 cup of water. Blend on high for 1 minute or until very thick and creamy.
STEP 5
Remove the chicken and shred it. Add it back to the soup.
STEP 6
Add the cashew cream to the soup and stir until well mixed.
STEP 7
If using pre-cooked chicken: Add the shredded chicken to the soup along with the cashew cream and stir until well mixed.
STEP 8
Add salt and pepper to taste. Serve with fresh chopped cilantro and tortilla chips if desired.
Nutrition Facts
Servings Per Container
1
Amount Per Serving
Calories 355
% Daily Value*
14%
Total Fat 9g
8%
Total Carbohydrates 23g
Protein 41g
* Percent Daily Values are based on a 2000 calorie diet.
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