Add some creativity to your soup repertoire with this delicious Mexican inspired spicy chicken tortilla soup. To make it even healthier you can use reduced salt chicken broth and boneless, skinless chicken breasts.
- Heat 1 tsp of coconut oil in a nonstick pan over medium-high heat. Add the chicken, and cook, stirring often for 3-4 minutes or until browned. Remove to a plate and cover.
- Add the remaining coconut oil to the pan and saute onions and garlic over a medium heat. Cook, stirring often for 5 minutes or until softened.
- Stir in tomatoes, stock and chipotle spice. Bring to a boil. Reduce heat, and simmer 5 minutes.
- Add beans, corn and return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.
Serve with some avocado and a handful of crushed tortilla chips.