Indulge in a bowl of this flavorful and healthy Chicken Tortilla Soup. Loaded with chicken, sweet corn, and cauliflower rice, it's a wholesome and delicious option for any weeknight meal.
Preheat a pan to medium-high heat and add 1 Tablespoon of olive oil to the pan. *If you have pre-cooked chicken, skip to step 3.*
Add chicken breasts to the pan and season with salt and pepper. Cook for 8 minutes on one side, then flip it and cook for another 8 minutes or until the chicken reaches 165°F. Remove the chicken from the pan and cut into bite-sized pieces.
Heat a large pot to medium-high heat and add 1 Tablespoon of olive oil to the pan. Add diced onion, cauliflower rice, and frozen corn to the pan. Saute for 5 minutes.
Add minced garlic, cumin, taco seasoning, salt, and pepper to the pan and saute for another 5 minutes.
Add the Siete enchilada sauce, chicken broth, green chilis, cooked chicken, and lime juice to the pan. Bring the soup to a simmer and let it simmer for about 15-20 minutes.
Serve and top with your favorite toppings!
Notes
Toppings: I recommend topping this with some fresh cilantro, avocado, a dollop of Greek yogurt (more protein) or sour cream, and some homemade tortilla strips. *See the What to Serve It With section for the crispy tortilla recipe. Cooked Chicken: To make life easier I always like to use leftover shredded chicken, but rotisserie chicken also makes this dinner very simple.