BEST Chicken Tortilla Soup Recipe
 
 
The BEST chicken tortilla soup recipe by Paulette Lambert and the Wellness Kitchen at the Four Seasons in Westlake Village.
Author:
Recipe type: soup
Cuisine: soup
Ingredients
  • 2 boneless, skinless chicken breasts, cut in half
  • 6 cups organic, reduced-sodium, fat-free chicken broth
  • 1 tablespoon olive oil
  • 1 medium red onion, diced
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 2 tablespoons ground chili powder
  • 1½ cups frozen corn kernels
  • 1 (15 ounce) can Mexican style chopped tomatoes
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 4 organic corn tortillas
  • olive oil cooking spray
  • sea salt
  • 2 medium zucchini, cut into ¼" dice
  • 2 tablespoons chopped fresh cilantro
  • ½ cup shredded low-fat jack cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. To poach chicken; place chicken breast in saucepan, cover with 2 cups chicken broth, and place over medium heat until just boiling. Turn heat down to simmer and simmer for 10 minutes. Remove and place on cutting board to cool. Slice or shred into bite-sized pieces. Reserve poaching liquid.
  3. Meanwhile, in large soup pot, heat olive oil. Add onion, garlic, cumin, and chili powder. Saute until onions are soft (add 1-2 tablespoons water if necessary).
  4. Add the poaching liquid plus the remaining 3 cups of broth, corn, tomatoes, and beans. Bring to a boil, then reduce to a simmer for 5 minutes.
  5. Meanwhile, stack tortillas together and slice in ¼" thin strips. Place in a single layer on a baking sheet. Lightly coat with cooling spray. Season lightly with salt. Bake for 8-10 minutes or until crisp. Set aside.
  6. Add cut-up chicken, zucchini, and cilantro to soup and simmer for 2 minutes. Adjust seasonings if needed.
  7. To serve, ladle soup into serving bowls and top with tortilla strips and shredded cheese.
Recipe by Little Miss Momma at https://www.littlemissmomma.com/2015/10/wellness-kitchen-best-chicken-tortilla-soup-recipe.html