Summer Creamy Chicken Tortilla Soup
I know it’s summer and most people are thinking, “UGH, soup?!” but hear me out, sometimes you just need something simple, delicious, comforting, and makes a good amount. And summer colds are real, and chicken soup is always a cure-all! This soup comes together in no time and I’m sure most people have the goods to get this on the table. I also want to give changes to this recipe to adapt it for your dietary preferences and restrictions. And honesty moment - my youngest daughter HATES soup and pitched quite the fit when I put this on the table but my 6 year old said she loved it and asked to have it for lunch the next day. Make it to have in the freezer, meal prep, or just a simple dinner.
Summer Creamy Chicken Tortilla Soup
2 chicken breasts or 1-2 cans drained beans (pinto and cannellini beans would be delicious)
1 medium onion, diced
1 bell pepper, diced
1 Tablespoon taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 can green chiles, drained
2 small zucchini, chopped
1 can petite diced tomatoes
1 can tomato sauce
2 cups chicken or vegetable broth
1 can corn (optional, leave out for Whole30 or Paleo)
1/2 cup dairy free yogurt (like cashewgurt) or dairy yogurt or sour cream
Toppings : avocado, cilantro, sour cream or cashewgurt, green onions, tortilla chips
- Preheat an oven to 400 and season the chicken breasts with salt and pepper. Bake for 25-30 minutes, until the internal temperature is 165. Let rest and then cube, set aside.
- In a large pot, heat oil at medium-high heat, add the onions, peppers, taco seasoning and salt and pepper, cook until softened.
- Dump in the green chiles, zucchini, tomatoes, diced chicken, broth, and corn if using. Cook until warmed through and the zucchini is tender.
- Stir in the yogurt and serve with your favorite toppings.
Super straightforward and easy, just drop everything in!
