Fish Free Chicken Tortilla Soup
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Learn more →Ingredients
6 servings
For the soup
- 2 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced (white parts discarded)
- 1 red bell pepper, diced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp chipotle chili powder
- 1 can (14 oz) diced tomatoes, with juices
- 5 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 cup frozen corn kernels
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For the tortilla strips
- 6 small corn tortillas, cut into ¼-inch strips
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 1 medium avocado, sliced (optional)
- ¼ cup fresh cilantro leaves (optional)
- 2 limes, cut into wedges (optional)
- ½ cup cheddar cheese, shredded (optional)
Can be omittedcheddar cheese
Instructions
- 1
Heat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
- 2
While the tortilla strips bake, heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced red bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
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