Creamy Tortilla Soup
Servings
4Serving size
2 1/2 cups soupThis recipe can easily be multiplied and makes very good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 12 ounces Boneless, skinless chicken thighs (cut into 1/2 inch cubes) |
| 1 large White onions (diced) |
| 2 clove Garlic, raw (minced) |
| 2 pepper Poblano Pepper (seeded and diced) |
| 4 cups No salt added vegetable stock (or no salt added chicken stock) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 tsp.. Ground cumin |
| 1 tsp. Chili powder |
| 1/4 tsp. Salt |
| 4 Tbsp. Pumpkin seeds |
| 2 ounce Semisoft goat cheese |
Instructions
Place the olive oil in a medium sauce pan over medium high heat.
Add the chicken thighs and cook, stirring frequently, for about 5 minutes or until browned.
Remove to a plate and place in the warm oven.
Add the onions and garlic to the pan and cook for about 5 minutes. Stir frequently.
Add the peppers, stock, white beans, pepper, cumin, chili powder, and salt.
Simmer for about 30 minutes until the beans are soft, then remove from heat to cool slightly.
While the soup is simmering, place a small skillet over high heat.
Add the pumpkin seeds and toast for about 7 to 10 minutes. Toss frequently so that the seeds don't burn. Remove to a paper towel.
Add the goat cheese to the slightly cooled soup and puree until smooth.
Add the chicken and stir.
Heat the soup through and serve topped with 1 Tablespoon per serving of the toasted pumpkin seeds.
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Special Diet Information
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Lactose
This recipe contains goat cheese and may be safe for those who are lactose intolerant.
Recipe Notes
We have a great recipe for a tortilla soup, but we had a creamy version recently and we think you’ll love it – it’s creamy and spicy. Instead of the crunch from corn tortillas we use toasted pumpkin seeds in this recipe to add another point to your MedDiet Score.