This non-stop snow and cold temps calls for soup, CatwithaK Cooks shares her take on creamy chicken tortilla soup. Hope this helps keep you warm!
Creamy Chicken Tortilla Soup Serves 4
28 oz. pureed tomatoes
6 cups chicken or vegetable stock
4 oz. canned green chiles
1 Tablespoon tomato paste
1⁄2 cup unsweetened full-fat coconut mi9lk 1⁄4 cup extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced 2-3cupscookedchicken,shredded `
2⁄3 cup black beans, cooked (optional)
1 Tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
Kosher salt
Fresh cracked black pepper
To serve:
1 jalapeno, sliced thin
5-10 tortilla chips
1 avocado, halved and sliced thin 1 lime, cut into wedges
1⁄3 cup fresh cilantro, chopped
- In a large pot set over medium heat, add olive oil to warm. When hot, add onion, garlic, and 1⁄2 teaspoon salt. Cook for 5-7 minutes until translucent. Add a few cracks of black pepper, cumin, paprika, coriander, and tomato paste and cook for 1-2 minutes to toast the spices.
- Add in the stock, tomato puree, chiles, and 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook for 20-25 minutes. Taste for salt and add more if needed. Off the heat, add in the coconut milk and stir.
- Using an immersion blender or standing blender, blend the soup for 1-2 minutes until very smooth. Transfer back to the pot and add in the chicken and black beans.
- Cook for 2-3 minutes more on the heat to fully incorporate the flavors.
To serve, ladle soup into shallow bowls and top with the jalapeno, tortilla chips, avocado, and cilantro and serve with a squeeze of lime. Enjoy!