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 (about 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
Instructions
- Sauté Vegetables: In a large stock pot or Dutch oven, heat 1 tablespoon of avocado oil over medium heat. Add the chopped onion, red bell pepper, jalapeño pepper, ground cumin, and chili powder. Sauté until the vegetables are tender, about 5 minutes, stirring occasionally.
- Simmer Soup Base: Add the chicken breasts, crushed tomatoes, black beans, corn, salt, pepper, and chicken stock to the pot. Stir everything to combine. Bring the mixture to a boil, then reduce the heat to a low simmer. Let it simmer uncovered for 25 minutes, allowing flavors to meld and chicken to cook through.
- Blend Cottage Cheese: While the soup simmers, place the cottage cheese into a blender. Blend until smooth and creamy, ensuring no lumps remain for a velvety finish in the soup.
- Prepare Tortilla Strips: Cut the corn tortillas into thin strips. Heat a thin layer of avocado oil in a skillet over medium-high heat. Once the oil is hot, fry the tortilla strips in batches until brown and crispy on one side, about 1-2 minutes. Use tongs to flip and cook the other side for another 1-2 minutes. Remove the strips and place them on a towel-lined plate to absorb excess oil.
- Shred Chicken: After the 25-minute simmer, carefully remove the chicken breasts from the pot. Use two forks to shred the chicken finely. Return the shredded chicken back into the soup pot.
- Finish Soup: Stir in the fresh lime juice, blended cottage cheese, and chopped cilantro leaves into the soup. Cook for a few more minutes over low heat until everything is hot and well combined.
- Serve: Ladle the creamy chicken tortilla soup into bowls and top with the homemade crispy tortilla strips. Enjoy warm for a comforting meal.
Notes
- The jalapeño pepper can be adjusted based on your heat preference or omitted for a milder flavor.
- Using blended cottage cheese adds creaminess without the heaviness of cream, making the soup lighter and higher in protein.
- Crispy tortilla strips can be made in advance and stored in an airtight container for up to 2 days.
- For extra flavor, garnish with additional cilantro, avocado slices, or a squeeze of lime.
- This soup is gluten free as long as you use corn tortillas and verify that all canned ingredients are gluten free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
