Patty Marsh | Homeschool Mom of 5

Welcome to Episode 4 of Cozy Soup Club. 🥣

RECIPE:
CREAMY CHICKEN TORTILLA SOUP

6 servings | High protein

Ingredients

1½ lb (680 g) cooked, shredded chicken breast
1 tbsp avocado oil
1 large yellow onion (150 g)
6 garlic cloves
1½ tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
1 can (4 oz / 113 g) diced green chiles
1 can (14.5 oz / 411 g) fire-roasted diced tomatoes
8 cups (1.9 L) homemade chicken bone broth
1 cup (170 g) corn
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
4 oz (113 g) reduced-fat cream cheese
½ cup (120 mL) unsweetened almond milk
Juice of 1 whole lime
All-purpose seasoning and chicken bouillon, to taste
Instructions

Roast the onion and garlic until softened and lightly caramelized.
Blend the roasted onion and garlic with the spices, green chiles, fire-roasted tomatoes, and a splash of bone broth until smooth.
Heat avocado oil in a large pot. Add the shredded chicken, season with all-purpose seasoning, and sauté briefly.
Stir in the blended tomato mixture and remaining bone broth. Bring to a gentle simmer.
Add corn and cannellini beans. Simmer for 10–15 minutes.
Whisk the softened cream cheese and almond milk until smooth. Stir into the soup over low heat; do not boil.
Add fresh lime juice and chicken bouillon to taste. Simmer gently for another 5 minutes.
Serve with crispy tortilla strips or soft corn tortillas, plain Greek yogurt, Monterey Jack cheese, cilantro, avocado, jalapeño, or extra lime 🍋‍🟩

👩‍🍳CHEF’S NOTE: Roasting the onion and the garlic adds incredible depth. Homemade bone broth makes this soup extra rich, and that fresh lime brings everything together 🙌

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