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Chipotle Chicken Tortilla Soup

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Ingredients
  

  • 1/2 Tbsp olive oil, ghee, butter, or canola oil
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, minced
  • 4 tomatoes, diced
  • 2 tbsp minced cilantro
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp sea salt
  • 6 cups homemade chicken stock or low sodium chicken broth (one 48 oz carton)
  • 8 oz gluten free red chile enchilada sauce (I used All-Natural Frontera Red Chile*)
  • 1 (15 oz) can no-salt added diced tomatoes
  • 4 cups cooked and shredded chicken
  • 1 can diced fire-roasted green chiles (or regular)
  • 1 15-oz can no salt added black beans, rinsed and drained
  • 1 cup yellow corn kernels, frozen (or no salted added canned, rinsed and drained)

For Topping/Garnish

  • Shredded monterrey jack and cheddar cheese (omit for dairy free)
  • 1 avocado, diced
  • Cilantro, chopped
  • Lime wedges (this brightens the flavors! I wouldn't leave this out)
  • 6 corn tortillas, cut into 1/4 inch strips OR gluten free tortilla chips, crushed
  • Coconut oil or olive oil for sauteeing and sea salt (omit if buying chips)

Instructions
 

  • In a large soup pot, add oil/butter over medium heat. Add garlic, jalapeno, and onion and saute for 2 minutes stirring frequently.
  • Add spices and saute for 30 seconds until fragrant and pepper and onion are fully coated.
  • Add remaining ingredients (stock/broth through corn) and bring to a boil. Cook for 2 minutes then reduce heat and simmer for at least 30 minutes to allow flavors to meld (60 minutes is recommended).
  • Meanwhile, (if you are making homemade tortilla strips) heat 1/2 tsp of oil in a medium skillet over medium heat. Add a handful of strips at a time and cook stirring frequently until crisp like a chip, about 3-4 minutes. Sprinkle with salt remove from pan. Repeat with remaining strips.
  •  Serve soup in bowls and garnish with avocado, cheese (if desired), a squeeze of lime, tortilla strips and a sprinkle of cilantro. Enjoy!
  • Serves 6
  • *If you don't have enchilada sauce, you can always substitute tomato sauce but the flavor will be altered

Notes

If you (or the kiddos in your family) don't like texture or certain vegetables in your soup, puree the tomatoes, green chiles and onions with a bit of the stock/broth for a smoother base :)
 
For a crock-pot preparation, throw all of the ingredients except for the garnishes into the slow cooker and cook on low for 8-10 hours or high for 5-6 hours.