We don’t eat out too often. Unless it’s some kind of celebratory dinner, or sushi. I find that we’re both usually more satisfied with our simple home cooked meals than *most* things we eat when dining at a restaurant. Unless it’s sushi. Yes, I love sushi and I want it always.
The rare occasions in which we do pick up food, it’s usually a trip to the Whole Foods prepared foods section. I’ll always opt for an overloaded, overpriced, but extremely delicious salad and my husband will get their chicken tortilla soup and some other veggie forward side dishes. And let me tell you, the husbs always swoons EVERY time he sinks his spoon from the soup bowl to his mouth. And being the jealous type, and seeing that this immense happiness is not coming from something that I personally made for him, I set out recreate it. After a minor interrogation and several attempts over the course of a year I have finally received his approval that this recipe is as good if not slightly better than the WF inspired recipe. It has nearly identical ingredients to the Whole Foods original, but I use avocado oil instead of canola. Which is definitely a healthier oil option.
Chicken Tortilla Soup
gluten free, dairy free
This soup, inspired by one from Whole Food’s soup bar, is sure to warm any cold bones. It’s packed with flavorful veggies, warming spices, and shredded chicken. It’s super easy to make and will definitely be a winner with all your chicken soup lovers.
- 2-3 chicken breasts (bonesless, skinless) about 1 lb
- 4 tbsp avocado oil divided
- 4 tsp cumin divided
- 2 tsp sweet paprika divided
- 1/4 tsp cayenne pepper divided
- 2 tsp salt divided
- 1 onion diced
- 2 carrots shredded
- 2 celery stalks chopped
- 1 green bell pepper diced
- 2 tsp garlic chopped
- 1 tomato, medium diced
- 1 box chicken broth (4 cups)
- 1/2 cup masa harina
Preheat oven to 375
Place chicken chicken breast in a bowl with 2 tbsp avocado oil, 2 tsp cumin, 1 tsp sweet paprika, 1/8 tsp cayenne, 1 tsp salt. Massage the chicken with the oil and spices until everything is well coated.
Place chicken on baking sheet and bake for about 25 mins or until chicken is done, let cool.
While chicken is cooling, heat the remaining 2 tbsp of avocado oil in a large soup pot over medium high heat. Add the onions, carrots, celery, and green bell pepper to the pot and let cook, stirring often, until everything begins to wilt, about 5 mins.
Then add the garlic, stirring often, and let cook about 2 more minutes.
Meanwhile, shred the chicken using either your hands or a knife.
Add diced tomatoes, shredded chicken, remaining spices and salt to the soup pot and stir everything together. Let cook for 2 more minutes.
Add the chicken stock, cover, and bring to a boil.
Reduce the heat and let simmer for 30 minutes.
In a small bowl or measuring cup, mix 1 cup water with the masa harina and stir well. Stir well until the masa mixture is clump-free and thin.
Add to the soup and stir well. Let soup simmer 30 more minutes. Taste for seasoning adding more salt if necessary.
Serve with avocado, cilantro, creme fraiche, and/or some tortilla chips!
* This soup will sicken if put in the fridge (because of the masa harina) just add some more water to the soup when reheating.