Ingredients
For the Soup
- 1 tablespoon avocado oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1.5 pounds boneless, skinless chicken breast (3 regular sized breasts)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn kernels, drained
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 32 ounces chicken stock
- Juice from 1 lime
- 16 ounces cottage cheese
- 1 cup chopped cilantro leaves and stems
For the Homemade Crispy Tortillas
- Avocado oil, for frying
- 3 corn tortillas, cut into strips
Instructions
- Sauté the Vegetables: In a large stock pot or Dutch oven, heat the avocado oil over medium heat. Add the chopped onion, red bell pepper, jalapeño pepper, ground cumin, and chili powder. Sauté until the vegetables become tender and aromatic, about 5-7 minutes.
- Add Soup Ingredients and Simmer: Add the chicken breasts, crushed tomatoes, drained black beans, drained corn, salt, pepper, and chicken stock to the pot. Stir well to combine all ingredients, then bring the mixture to a boil. Once boiling, reduce heat to low and allow the soup to simmer gently for 25 minutes.
- Blend the Cottage Cheese: While the soup simmers, place the cottage cheese into a blender or food processor and blend until it reaches a smooth, creamy consistency. Set aside.
- Prepare the Crispy Tortillas: Heat a thin layer of avocado oil in a skillet over medium-high heat. Once hot, add the tortilla strips in batches to avoid overcrowding. Fry each side for 1-2 minutes or until golden brown and crispy. Use tongs to flip the strips for even cooking. Remove the crispy tortillas from the oil and place them on a towel-lined plate to drain excess oil.
- Shred the Chicken: After 25 minutes of simmering, remove the chicken breasts from the soup pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir gently to incorporate.
- Finish the Soup: Stir in the lime juice, blended cottage cheese, and chopped cilantro into the soup. Cook for an additional several minutes over low heat until the soup is heated through.
- Serve: Ladle the creamy chicken tortilla soup into bowls and garnish with the homemade crispy tortilla strips. Enjoy while hot.
Notes
- The jalapeño pepper can be adjusted or omitted for less heat.
- For extra spice, add a pinch of cayenne pepper or smoked paprika.
- Use full-fat cottage cheese for creamier texture or low-fat for a lighter soup.
- Homemade crispy tortillas add texture but can be substituted with store-bought tortilla chips.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
