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Creamy Chicken Tortilla Soup

creamy chicken tortilla soup 2

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

  1. Add cashews to a bowl and cover with boiling water. Let them soak while you chop your veggies and prep the soup.
  2. 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.
  3. Add remaining ingredients (aside from cashew cream) and stir. Cover and cook on low heat for 4-6 hours.
  4. 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.
  5. Remove chicken and shred. Add back to the soup.
  6. Add cashew cream to soup and stir until well mixed.
  7. Add salt and pepper to taste. Serve with fresh chopped cilantro and tortilla chips, if desired. Enjoy!