CHICKEN TORTILLA SOUP: Easy & Delicious Recipe/Topped with Avocado, Cheese & Homemade Tortilla Chips

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and adds creaminess.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: corn tortillas

Whole grain adds fiber; corn tortillas are often less expensive.

Put the chicken breasts in the crock pot and top them with a can of tomatoes and chopped green chili.

Set the crock pot to low without stirring yet.

Heat a large frying pan with a little olive oil and sauté the chopped onion.

Add garlic and sauté it as well.

Add 3 tablespoons of chili powder, 1 teaspoon of salt, 2 teaspoons of cumin, and 1 tablespoon of oregano to the frying pan and stir.

Pour in about 2 cups of chicken broth to dissolve the spices before transferring to the crock pot.

Stir everything in the crock pot and let it cook for 5 to 6 hours on low or 3 hours on high.

Once the chicken is cooked, shred it and return it to the crock pot.

Rinse and drain the black beans and add them to the crock pot along with the drained corn.

Decide how much more chicken broth to add based on desired soup consistency.

Prepare toppings by grating cheese, slicing avocado, and making tortilla chips by cutting corn tortillas into strips and frying them until golden brown.

Drain excess oil from the chips on paper towels and serve the soup topped with cheese, avocado, tortilla chips, and a splash of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary