Description

This Smoky Tortilla Soup achieves a balance of deep, soulful flavor with genuine nutritional density, featuring charred vegetables, lean protein, and aromatic spices to deliver complex heat, smoke, and zest in every spoonful.

Ingredients

Scale

1.5 lbs Organic Chicken Breast
28 oz Fire-Roasted Tomatoes
6 cups Low-Sodium Chicken Bone Broth
2–3 Chipotle Peppers in Adobo
15 oz Black Beans (Rinsed)
1 cup Frozen or Fresh Cor
1 Red Onio
4 cloves Garlic
2 tbsp Avocado Oil

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Instructions

Heat the avocado oil in a large heavy-bottomed pot over medium heat. Add the diced red onion and sauté until translucent. Stir in the minced garlic and cook for another minute
Add the cumin, smoked paprika, and chopped chipotle peppers to the pot, stirring for 30 seconds
Pour in the fire-roasted tomatoes (with juices) and chicken bone broth. Bring to a gentle boil
Place the chicken breasts into the simmering liquid. Reduce heat to low, cover, and let poach for 15 to 20 minutes
Once the chicken is cooked, shred it and return it to the pot
Stir in the black beans and corn. Let simmer for an additional 5 to 10 minutes
Adjust seasoning with sea salt, black pepper, or lime juice

Notes

For a plant-based version, substitute chicken with extra firm tofu or mushrooms.

Store leftovers in an airtight glass container for up to four days.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 6g
Sodium: 800mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 32g
Cholesterol: 70mg