Chicken Tortilla Soup

Chicken tortilla soup is one of my family’s favorites, my husband requests it regularly, my kids actually eat it, and my Russian mother who turns her nose up at spices like chili powder and cumin somehow can’t get enough.

Homemade chicken stock gives it an incredible flavor, and it only gets better the next day, something I cannot say about a lot of meals. I use beluga lentils, which get their name from the resemblance to black caviar. I like them because you can buy them dry, and use them without having to pre-soak them, they absorb liquids easy and are highly digestible. Besides they are delicious, I discovered them at a fancy little restaurant in Vegas. You can use any beans you like, or skip them completely for a Paleo version.

When I have a batch of sprouted mung beans on hand, and I really enjoy them in this soup.  

HOW TO MAKE CHICKEN TORTILLA SOUP

Ingredients
Saute
2 tablespoons ghee or coconut oil (how to make ghee)
1 yellow onion, finely chopped
4 garlic cloves, chopped or pressed
1 medium poblano pepper, seeded and chopped
1-2 jalapeno peppers, seeded and chopped (optional)
Add substance
6 cups homemade chicken stock (how to make chicken stock)
2 diced chicken breasts, left from making chicken stock
18 ounce jar of diced tomatoes (Jovial tomatoes are are my favorite, they are sold at grocery stores)
1/2 cup beluga lentils (find them at most health food stores, and Trader Joe’s)
3 tablespoons tomato paste (I buy tomato paste in glass jars)
 Add spices
1 tablespoon chili powder
1/2 tablespoon paprika
1 teaspoon cumin
1/2 tablespoon sea salt (or more to taste)
Freshly ground black pepper to taste
Finish with
Juice of one lime
A handful of chopped cilantro
Serve with
Sour cream
Chopped cilantro
Crushed tortilla chips
Shredded cheese
Sliced avocado
Green onions

Instructions
In the stock pot where you will be cooking soup, melt ghee or coconut oil and saute onions until soft and fragrant.
Add garlic and poblano pepper and cook until poblano softens.
Add chicken stock, diced chicken, diced tomatoes, lentils and tomato paste, and get them all to simmer.
Add spices, and simmer for 10-15 minutes.
Turn heat off, add lime juice and cilantro.
Serve with desired toppings.

Print Recipe

Chicken Tortilla Soup

Ingredients

SAUTE

• 2 tablespoons ghee of coconut oil
• 1 yellow onion finely chopped
• 4 garlic cloves chopped or pressed
• 1 medium poblano pepper seeded and chopped
• 1-2 jalapeno peppers seeded and chopped – optional

ADD SUBSTANCE

• 6 cups chicken stock preferably homemade
• 2 chicken breasts left over from making stock, diced or shredded
• 18 ounces diced tomatoes 1 jar, I love Jovial brand
• 1/2 cup beans or lentils I use Beluga or mung beans
• 3 tablespoons tomato paste

ADD SPICES

• 1 tablespoon chili powder
• 1/2 teaspoon paprika powder
• 1 teaspoon cumin powder
• 1/2 tablespoon sea salt more or less to taste
• freshly ground black pepper to taste

FINISH WITH

• juice of 1 lime
• handful of chopped cilantro

SERVE WITH

• sour cream
• chopped cilantro
• crushed tortilla chips
• shredded cheese
• sliced avocado
• chopped green onions

Instructions

• In the stock pot where you will be cooking soup, melt ghee or coconut oil and saute onions until soft and fragrant.
• Add garlic and poblano pepper and cook until poblano softens.
• Add chicken stock, diced chicken, diced tomatoes, lentils and tomato paste, and get them all to simmer. 
• Add spices, and simmer for 10-15 minutes.
• Turn heat off; add lime juice and cilantro. Serve with desired toppings.