Stay warm this winter by making this creamy soup with crispy jicama tortilla strips for the WHOLE family! We used our Red Enchilada pouch, chicken broth, and coconut cream to create the most delicious whole30, keto, and dairy free tortilla soup. This recipe is so good it will have you going back for more!
1 small onion diced
1 bell pepper chopped
1 can of fire roasted tomatoes (8 oz)
1 pouch of our Red Enchilada sauce
2 cups of chicken broth
1/4 can of coconut cream (4oz)
1 can of green chiles (4 oz)
2 chicken breast shredded
Salt and pepper to taste
More coconut cream
*Jicama Tortilla Strips (read the bottom of this recipe to learn how to make your own)
HEAT olive oil in a large soup pot over medium heat. Add the onions bell peppers and sauté for 5 minutes.
ADD the can of tomatoes and continue cooking for another minute.
ADD the Red Enchilada pouch followed by 2 cups of chicken broth and the 4 oz of coconut cream.
BRING the soup to a gentle boil and proceed to add the green chiles and shredded chicken.
REDUCE heat to low, taste and add any salt and pepper needed. Let the soup simmer for 5 min then serve.
TOP with tortilla strips, fresh cilantro, and avocado!
* Want to make the jicama tortilla strips? Thinly slice some jicama tortillas into strips (1 tortilla makes 6 strips) Heat at medium heat some frying oil in a pan. Add your sliced tortillas and fry for about a 30 seconds (reference picture for color). transfer to a plate lined with paper towels and listo! Perfect crunch!