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Chicken Tortilla-less Soup Recipe

Chicken Tortilla Free Soup Recipe

I’m calling this recipe my Tortilla-less Soup. I forgot the tortillas and honestly, this healthy soup doesn’t need them. Boasting tons of flavor from fresh vegetables, cumin, and roasting juices, it’s a light soup that’s easy to make and easy on the figure.

Here are a few tips for making the soup:

Diced Chicken

Cook the chicken breasts in advance until just done and then shred in long strips with the grain. To prevent chicken from becoming overcooked do not add into the soup until near the end, giving it just enough time to warm up.

As the cooked chicken breasts rests, they will form juices. Be sure to add these juices to the soup. It’s a real flavor boost!

Cutting Fresh Vegetables

For a textural difference, I like to julienne the vegetables rather than dice them. There is something so satisfying about getting a spoonful of vegetables when they’re cut into thin long strips and it mirrors the shape of the shredded chicken.

Prepping your vegetables while the chicken is roasting will save time. You can julienne your peppers and cut your other vegetables while the onions are sautéing to speed up prep time even more, making this a great soup you can complete start to finish in about 45 minutes.

If you don’t plan on eating all of the soup at one meal, shred only the chicken you need and leave the rest until you need it. It will keep it’s moisture and won’t get mushy or rubbery.

This soup is great even without the corn if you’re looking to cut carbs.

Serves 4 to 6

Ingredients

  • 2 large skinless, boneless chicken breasts
  • 3 TBSP Sunflower oil
  • 2 – 3 TBSP Cumin seeds, toasted in dry skillet on low until fragrant and then ground in spice grinder or using mortar and pestle
  • 1 yellow onion, cut in half through the core, and sliced thinly in half moon pieces
  • 2 cloves of finely chopped garlic
  • 1 green bell pepper, seeds and ribs removed, then julienned
  • 1 red pepper, seeds and ribs removed, then julienned
  • 1 jalapeño, seeds and ribs removed, finely diced
  • 2 ears of corn, cut kernels from cob
  • 4 plum tomatoes, diced
  • 32 oz. Chicken Broth (I prefer Swanson’s Organic)
  • Salt
  • Pepper
  • 1 avocado diced for garnish
  • Cilantro for garnish
  • 2 thinly sliced green onions for garnish
  • Shredded Monterey Jack or melting Cotija cheese, optional
  • Lime for finishing

Instructions

  1. Preheat oven to 375°
  2. Dry chicken breasts and season with kosher salt on both sides
  3. Season with some of the ground cumin seeds on both sides
  4. Drizzle with sunflower oil
  5. Roast chicken breasts for 19 minutes on foil-lined baking sheet, creating edges to capture cooking juices. You’ll want these juices to add into the soup for extra flavor. Chicken should be just done. It will get cooked more in the soup. Allow chicken to rest before shredding. Pour enough sunflower oil to coat the bottom of a heated pot and sauté onions until soft and slightly golden 15 minutes or so
  6. Add garlic and cook until soft, without allowing it to brown.
  7. Add red and green peppers as well as the jalapeño (to taste and sauté for just a few minutes until softened
  8. Season with salt and stir in about 2 tsp of the ground cumin, you may adjust later.
  9. Stir in tomatoes with juices
  10. Add the chicken stock, the corn kernels and the juices from the roasted chicken and let simmer for 10 to 15 minutes, adjusting salt, pepper, and cumin to taste as you go.
  11. Add shredded chicken a couple of minutes prior to serving to warm it through.

Ladle into bowls and garnish with diced avocado, a squirt of lime, a sprinkling of cilantro, sliced green onion, and shredded cheese (if desired)

Dana Wilde grew up playing “sous chef” for her father as he churned out one amazing meal after the next for family and friends. She inherited her father’s life long passion for cooking and has spent the past two decades studying, reading, practicing, experimenting, and creating in the kitchen.
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