Bottom-Friendly Chicken Tortilla Soup

Bottom-Friendly Chicken Tortilla Soup

Active time

15 min

Total time

40 min

Servings

8

Bottom-Friendly Chicken Tortilla Soup Ingredients

For the Soup:

  • 2 tbsp olive oil
  • 8 oz Canadian bacon, diced
  • 1 lb chicken breast, boneless & skinless
  • 1 medium onion, finely diced
  • 2 cloves of garlic, finely chopped
  • 2 Serrano chilies, sliced
  • 1 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 2 dried guajillo chilies, de-seeded
  • 1 dried ancho chili, de-seeded
  • 5 C chicken stock
  • 2 ears of corn
  • 1 C golden flaxseed, ground
  • 15 oz can crushed tomatoes
  • salt to taste

For the Toppings:

  • Corn Tortillas
    • Olive Oil cooking spray
  • Limes
  • Cilantro
  • Vegan Fiesta Blend cheese
  • Vegan Sour Cream
  • Avocado, sliced

Bottom-Friendly Chicken Tortilla Soup Directions

Step 1

Preheat the oven to 375 degrees. On a flat surface, lay down plastic wrap, then your chicken breasts, and another layer of plastic wrap. Pound the chicken breasts until 1/4-1/2" thick using a meat mallet. Season both sides with salt and pepper.

Step 2

Add olive oil to a soup pot or Dutch oven over medium-high heat. Once hot, sear the chicken breasts for about 3 minutes per side or until browned. Remove the chicken from the pot and place it aside. To the pan drippings, add Canadian bacon and cook until crisp, about 5 minutes.


Step 3

Once turkey bacon is crisp, add onions, garlic, and Serrano. Cook until the onions are translucent, about 5 minutes. Add cumin, coriander, and smoked paprika to the pot. Toast the spices until fragrant, about 1 minute.


Step 4

Add the guajillo chilies, the ancho chili, the cob of 2 ears of corn (reserve the kernels for later), and the reserved chicken breast to the soup pot. Top with chicken stock. Once boiling, reduce the heat to low, cover the pot, and cook for about 15 minutes.


Step 5

While the soup is cooking, add the flaxseed to a blender and blend until altogether ground. Set the ground flaxseed aside in a bowl. Remove the lid from the soup, remove the corn cobs, remove the chicken breast, and remove the chilies. Let the chicken cool before shredding.

Step 6

Place the chilies in the blender with a cup of the cooking stock and CAREFULLY blend until smooth. Add the blended chilies back to the soup (rinse the remainder with a little water if needed; don't waste any of this liquid gold!). Next, add the crushed tomatoes. Stir everything well before whisking in the ground flaxseed.

Step 7

Once the soup simmers, add the shredded chicken, the reserved corn kernels, and salt to taste. Reduce the heat to low and let simmer for 15 more minutes. 

Step 8

While the soup finishes simmering, add corn tortillas to a small cookie sheet, spray with olive oil on both sides, and bake in the oven for about 10 minutes, flipping halfway through.

Step 9

Once the corn tortillas come out of the oven, serve the soup with your favorite toppings. I personally don't skip any of them. Crumble up a corn tortilla over the soup as finely as you like. I like big pieces of corn tortillas. Bottoms up!