Chicken Tortilla Soup

10 Jul

A couple years ago, I had the best chicken tortilla soup ever at Iguana Cantina in Aruba. I’ve been trying to imitate that recipe ever since. I’ve tried many recipes, sampled other tortilla soups stateside, and nothing has ever come close. There have been soups that were too thin, too brothy, too tomatoey… but alas, I have finally got something as delicious as Iguana’s version!! Here’s a super healthy, thick, flavorful, chicken tortilla soup that’s gluten-free and made without cream! (Insert happy dance here).

Ingredients

  • 4 chicken breasts (about 1.5 lbs), cut into large pieces
  • 7 cups chicken stock
  • 3 carrots, chopped
  • 2 ribs celery, chopped  
  • 2 red or orange bell peppers, chopped
  • 1 onion, chopped
  • 3 cloves garlic
  • 30 oz cannelini beans (two 15 oz cans, drained and rinsed)
  • 4 Tbsp tomato paste
  • 3 tsp cumin
  • 3 tsp coriander
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1/2 tsp cayenne
  • Optional toppings: corn, avocado, sour cream, tortilla strips

Directions

  1. Sautée carrots, celery, bell peppers, onion, and garlic until fragrant and soft. Put into slow cooker.DSC05839
  2. Sautée chicken pieces until brown on all side, about 3-4 minutes. Add to slow cooker.
  3. Add remaining ingredients to the slow cooker (except those marked “Optional toppings”)
  4. Cook in the slow cooker 8 – 9 hours on LOW or 4 – 5 hours on HIGH.
  5. Remove chicken and place in a separate bowl. Shred the chicken.
  6. Puree the rest of the soup using an immersion blender, or in a blender.
  7. Return chicken to the soup. Add corn if desired.
  8. Ladle into bowls, and serve with diced avocado, sour cream, or tortilla strips if desired.DSC05842
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