I had a big response/request to share this recipe when I posted about making it on instagram. I know some people like to bookmark/save blog links vs insta stories so I’m sharing it here.
This recipe came into my awareness through a magazine (Costco–via Kim Holderness’ new cookbook “Everybody Fights”) …and was pinned on my pantry door in preparation for my postpartum season with Nellie… “Chicken anxiety tortilla soup” was the original title-and I loved what was in it–knowing I might doctor it up a bit. The secret/surprise ingredient from the original recipe is a can of coconut milk…gives it just a creamier edge & blends perfectly with the hotter flavors of the soup–I think it’s the right balancing act, and packs a nutritional punch too, perfect. The spices in it are what gives the recipe its name—cumin and tumeric are known for their calming effect even while warming the blood—this is a perfect soup to make for a momma in her postpartum phase–the collagen & nutrients of the bone broth, the soft veggies of all kinds & the easy to digest & warming palette (spices) make this perfect for her. If you’re trying to sneak more veggies into your kids–or husband–they will never guess that this is loaded with goodness
So if you’re like me…and value the benefits of a home-made bone broth—then grab your organic rotisserie chicken, strip the meat off, and make your bone broth the day before (or in the afternoon if you’re planning this soup for dinner). It calls for 2-3 cups of broth, which is about half what you’ll get from simmering your chicken bones on low for 3-4 hours (and hence, why I offer a generous doubling of this recipe–it keeps well & just seems to get better the second time you warm it up!)
This recipe got some of it’s additions from my kitchen (the peppers) because we were using them for part of my brand update photo shoot (can’t wait to share more soon!)…and of course they weren’t going to waste. I adore the bright color & bright taste they add to this, after some mellowing by sauteeing, of course.
Fall Calming Chicken Tortilla Soup
*4-6 cups of bone broth, homemade or from a container *depends on how *soupy* you like it, and how much of each of the below you add…
*1-2lbs cooked chicken, cut/shredded finely
*1 can (13.5 oz) coconut milk
*2 zucchini
*2 cups carrots, chopped (I used baby carrots to save some steps)
*1 can 28 oz organic diced tomatoes, drained
*4-5 mini peppers–orange, red, yellow, well chopped
*2 medium onions, chopped
*4 garlic cloves, minced
*2 tsp ground cumin
*2 tsp ground tumeric
*2 tsp smoked paprika
*Salt & pepper to taste
*Olive oil for sauteeing veggies
Get the broth warming, and throw in the chicken & coconut milk. Saute the veggies in batches–I did onions & garlic with zuchinni, carrots seperate, and then peppers, since cook times vary to get them soft. Add to soup. Throw in your spices & simmer for 30 min while you take a brisk fall evening stroll or toss the football in the yard with your kids.
Serve with sour cream, avocado slices and/or shredded cheese, and tortilla chips—either on the side or crushed up in the soup, depending on your preference.
Cheers! Enjoy this warm hug of fall comfort in a bowl, from my kitchen to yours.
~Maddy