Learn how to make the BEST healthy chicken tortilla soup ever! This tortilla soup recipe is not only packed with nutritious ingredients, but it's also super easy to make and so flavorful. Everyone, can enjoy this one - it's gluten-free, paleo and as clean as they come! My vegan friends, can use vegetable broth instead of chicken broth and replace the chicken with beans. An easy one pot dinner that the whole family will love!
- 2 teaspoons olive oil or a generous amount of cooking spray
- 1 cup onion, chopped (about 1 small)
- 2 cups celery, sliced (about 4 medium stalks)
- 4 garlic cloves, minced
- 4 medium tomatoes, chopped (or 2 cans diced tomatoes)
- 2 cups water
- 4 cups low-sodium organic chicken broth
- 3 cups chopped and/or shredded rotisserie chicken, skinless
- 2 cups thinly sliced carrots (about 3 medium)
- 1 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper, add less or omit, if you don't want a spicy soup
- 1/2 teaspoon sea salt + more to taste
- 1/2 teaspoon pepper + more to taste
- optional garnish: chopped avocado, chopped fresh cilantro, crumbled Cotija cheese, Greek yogurt, crumbled tortilla chips
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Heat oil in large saucepan over medium-high heat. Add chopped onion and celery; cook, stirring frequently, for about 5 minutes and until veggies are soft. Add garlic; cook, stirring frequently, for about 1 minute. Add tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes are soft. Set aside.
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Add onion/tomato mixture with 2 cups water (only if not using canned tomatoes) to high-speed blender or food processor and blend until smooth.
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Transfer blended mixture back to saucepan and add broth, chicken, carrots and seasonings. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for about 10 to 30 minutes, or until carrots are tender.
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Top each serving with preferred toppings; such as lime juice, avocado, cilantro, cheese, Greek yogurt and/or tortilla chips
*If using canned diced tomatoes and juices, omit the additional 2 cups water.
**For a vegan version replace chicken broth with low-sodium organic vegetable broth, omit chicken and consider adding 2 cans black, red kidney or pinto beans.
***Recipe adapted from Autumn Calabrese's FIXATE cookbook.
Photos by Sasha at Eat Love Eats.
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