Chicken Tortilla Soup
This isn't your average tortilla soup! This New Leaf Table–style spin is loaded with shredded chicken, black beans, fire-roasted tomatoes, and veggies — all simmered in a mineral-rich bone broth and brightened with zesty lime and salsa verde. Topped with creamy avocado, fresh cilantro, Greek yogurt, and baked masa chips, it’s comfort food with a clean, modern twist.
4-6
Serving size
35
Chicken
Detox
30g Protein
Ingredients
Fresh:
1 lb boneless, skinless chicken thighs or breasts
1 small red onion, diced
6 cloves garlic, minced
1 jalapeño, seeded and minced (optional, for heat)
1 red bell pepper, diced
3 carrots, diced
4 radishes, diced
1 (14 oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, rinsed and drained
4 cups chicken bone broth
1 cup salsa verde
Juice of 2 limes
¼ cup chopped fresh cilantro (plus more for topping)
1 avocado, diced (for topping)
Greek yogurt (for topping)
Raw cheddar cheese (for topping)
Tortilla chips or crispy tortilla strips (e.g. SIETE Maíz or Masa Chips)
Staple:
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon sea salt (to taste; using Natural Redmond RealSalt)
1 teaspoon black pepper
½ teaspoon chipotle pepper powder
Free-range organic meat and organic non-gmo veggies are linked where available
4-6
Serving size
Directions
Print RecipeSauté the Base (5–6 minutes):
1. Heat olive oil in a large pot over medium heat.
2. Add onion, bell pepper, carrots, radishes, and jalapeño. Sauté for 3–4 minutes until softened.
3. Stir in garlic, cumin, chili powder, paprika, coriander, chipotle powder, black pepper, and salt. Sauté 1–2 more minutes until fragrant.
Simmer the Soup (15–20 minutes):
4. Pour in the bone broth, fire-roasted tomatoes, salsa verde, and black beans. Stir to combine.
5. Nestle chicken into the broth and bring to a boil.
6. Reduce heat, cover, and simmer for 15 minutes or until chicken is fully cooked.
7. Remove chicken, shred with two forks, and return to the pot.
8. Stir in lime juice and chopped cilantro. Taste and adjust seasoning if needed.
Assemble & Serve (5 minutes):
9. Ladle hot soup into bowls.
10. Top each with diced avocado, extra cilantro, shredded raw cheddar, a dollop of Greek yogurt, and a handful of tortilla chips. Serve warm and enjoy!
Total Macros:
Calories: 516
Protein: 37g
Carbs: 39g
Fat: 24g
Nutrition Facts:
🍗 Chicken Thighs/Breasts
Rich in complete protein, supporting muscle repair and immune function.
Thighs contain more zinc and B vitamins, especially B6 for brain and mood support.
🍅 Fire-Roasted Tomatoes
Higher in lycopene, a powerful antioxidant that becomes more bioavailable when cooked—great for heart and skin health.
A single cup provides more than 25% of your daily vitamin C needs.
🥕 Carrots + Red Bell Pepper
Packed with beta-carotene, converted in your body to vitaminA to support vision and immune function.
Bell peppers have more vitamin C than an orange—seriously!
🫘 Black Beans
Fiber-rich (½ cup has 7–8g!) and helps stabilize blood sugar and support gut health.
A great source of plant-based iron, magnesium, and resistant starch to keep you full longer.
🥣 Bone Broth
Loaded with collagen, glycine, and minerals like calcium and magnesium to support gut, joint, and skin health.
Collagen in broth = inner glow up ✨
🌿 Cilantro + Lime Juice
Cilantro helps bind and remove heavy metals from the body—a natural detox booster.
Lime juice is high in vitamin C and enhances the absorption of iron from the beans.
🧀 Raw Cheddar (if used)
Contains probiotic enzymes, healthy fats, and fat-soluble vitamins like A, D, and K2—especially when grass-fed.
🥑 Avocado
Full of monounsaturated fats (heart-healthy), potassium(more than a banana!), and fiber to keep digestion smooth and energy stable.
🌶️ Chipotle & Jalapeño Peppers
Capsaicin from chili peppers may help boost metabolism and improve circulation.
© 2024 New Leaf Table