Chicken Tortilla Soup
Chicken tortilla soup is good for the soul and full of mouthwatering aromatics.
An interesting fact about tortilla soup (also known as sopa azteca) is that no one really knows where it came from. Some sources say it originated in Mexico City, but there’s actually no evidence that — even as a classic Mexican dish — it started there. Because of its name sopa azteca, which means “soup of the Aztecs,” many assume this dish originated somewhere in central or southern Mexico, where the Aztecs originally settled.
Chicken tortilla soup contains antioxidants from the tomatoes, olive oil, cilantro, avocado, onion, chili, and spices (are you drooling yet?). And we’ve taken this Mexican classic a step further by adding our mouth-watering chicken bone broth with naturally occurring collagen, which compliments the list of traditional ingredients nicely.
Although the ingredients list is a bit longer than our usual recipes, don’t fret: this recipe still takes minimal time to make if you already have shredded chicken breast on hand and yields 2 entree sized portions.
Chicken Tortilla Soup
Here's our twist on the classic Mexican tortilla soup recipe, which contains nutrients and collagen, thanks to the addition of Kettle & Fire Chicken Bone Broth.
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 garlic clove minced
- ½ jalapeno pepper chopped
- 1 cup fresh corn
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon cayenne powder
- 5 cups Kettle & Fire Chicken Bone Broth
- 1 medium tomato chopped
- ¾ cup organic canned tomato sauce
- 1 cup cooked chicken breast shredded
- 1 avocado
- 1 corn tortilla sliced into thin strips
- ½ tablespoon cilantro roughly chopped
In a large stock pot over medium heat, warm the olive oil. Add the onion, garlic and jalapeno, and cook until onions are translucent, about 5 minutes.
Add the remaining ingredients, minus the avocado, tortilla and cilantro. Turn the heat down to a simmer and cook, stirring occasionally, for 20 minutes.
While the soup cooks, crisp the tortilla. On a medium non-stick pan over high heat, add the tortilla strips and cook, stirring, until golden brown on both sides.
Pour the soup into large bowls and garnish with avocado, tortilla strips and cilantro.