Creamy Chicken Tortilla Soup
Prep time: 15 minutes | Cook time: 4-6 hours
6 Servings | Calories: 425 | Protein: 44 | Fat: 11 | Carbs: 30
Gluten-Free, Dairy-Free
INGREDIENTS
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth, unsalted
- 8 oz can tomato sauce
- 2 tsp chipotle chili in adobo sauce, or more to taste
- 1/4 cup chopped cilantro, plus more for garnish
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 1 cup corn, frozen
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 ½ lbs chicken breast, boneless, skinless (or pre-cooked and shredded)
Cashew Cream
- 1 cup raw, unsalted cashews
- ½ cup water
DIRECTIONS
- Add cashews to a bowl and cover with boiling water. Let them soak while you chop your veggies and prep the soup.
- Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add chopped cilantro and remove from heat. Pour into crockpot.
- Add remaining ingredients (aside from cashew cream) and stir. Cover and cook on low heat for 4-6 hours.
- Just before soup is done, make the cashew cream. Drain the cashews and add them to a blender along with 1/2 cup of water. Blend on high for 1 minute or until VERY thick and creamy.
- Remove chicken and shred. Add back to the soup.
- Add cashew cream to soup and stir until well mixed.
- Add salt and pepper to taste. Serve with fresh chopped cilantro and tortilla chips, if desired. Enjoy!