Description
This pantry-friendly delight can easily be modified based on what you have on hand. The flavor is outstanding, and you’d never know it was made with canned chicken! For an upgraded, organic twist, you can swap in organic air-chilled boneless skinless chicken thighs, which will elevate the flavor and texture of the soup. You can also make this recipe in the slow cooker for an even more hands-off approach.
Ingredients
- 1 organic onion, diced
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2 tablespoons organic olive oil (seed oil-free alternative)
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2 teaspoons organic garlic powder
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1 teaspoon organic cumin
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1 teaspoon organic chili powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 can of organic chicken, drained (or 1lb organic chicken thighs)
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1 can organic diced green chilies
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1 can organic fire-roasted diced tomatoes
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1 can organic diced tomatoes with roasted garlic
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1 can organic black beans, drained (or equivalent of cooked dried beans)
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32oz organic vegetable broth (or chicken broth)
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4oz cubed organic cream cheese (I like Good Culture)
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Shredded grass-fed cheddar cheese (optional for topping)
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Grass-fed Greek yogurt (optional for topping)
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Organic cilantro (optional for topping)
For the Tortilla Strips
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6 sourdough tortillas or Siete brand
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1/4 cup organic avocado oil (seed oil-free alternative)
Instructions
Stovetop Method:
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Heat Olive Oil: In a large soup pot, heat the organic olive oil over medium heat.
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Sauté Onions: Add the diced onions and sauté for about 2-4 minutes, until softened.
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Add Spices: Stir in garlic powder, cumin, chili powder, salt, and black pepper. Cook for another minute to enhance the flavors.
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Add Chicken: If using canned chicken, break it up and add it to the pot. If using organic air-chilled chicken thighs, add them to the pot, cover with broth, and boil for 15 minutes. Once cooked, remove the chicken, shred it, and return it to the soup.
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Add Vegetables & Broth: Add the green chilies, diced tomatoes, black beans, and vegetable broth. Stir to combine and bring the soup to a boil.
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Simmer: Lower the heat and let the soup simmer for 15 minutes.
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Add Cream Cheese: Stir in the cubed cream cheese and continue stirring until it’s fully incorporated into the soup.
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Make Tortilla Strips: While the soup simmers, slice the tortillas into strips. Heat the avocado oil in a pan over medium-high heat. Fry the tortilla strips until crispy, flipping halfway through. Place them on a paper towel to absorb excess oil.
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Serve: Serve the soup with your choice of toppings—shredded cheddar, Greek yogurt, and fresh cilantro!
Slow Cooker Method:
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Prepare the Ingredients: Add all ingredients (onions, garlic powder, cumin, chili powder, salt, pepper, canned chicken, diced green chilies, diced tomatoes, black beans, vegetable broth, and cubed cream cheese) to the slow cooker.
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Cook: Set the slow cooker to low for 6-8 hours or high for 3-4 hours.
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Shred the Chicken: If using whole chicken thighs, remove them after cooking, shred the meat, and return it to the soup.
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Serve: Stir in the Greek yogurt before serving and top with your favorite tortilla strips, shredded cheddar, or cilantro.
- Prep Time: 10
- Cook Time: 25