Chicken Tortilla Soup

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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.

Here's our twist on the classic Mexican chicken tortilla soup recipe, which is rich in nutrients and collagen, thanks to the addition of chicken bone broth.

Chicken tortilla soup is rich in antioxidants from the tomatoes, olive oil, cilantro, avocado, onion, chili, and spices (are you drooling yet?). And we’ve boosted the nutritional value in this Mexican classic by adding our collagen-rich chicken bone broth, 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 is rich in nutrients and collagen, thanks to the addition of Kettle & Fire Chicken Bone Broth. 

Course Main Course, Soup
Cuisine Mexican
Keyword bone broth soup, gut healing soup, leaky gut recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people
Calories 411 kcal
Author Kettle & Fire

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the remaining ingredients, minus the avocado, tortilla and cilantro. Turn the heat down to a simmer and cook, stirring occasionally, for 20 minutes.
  3. 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.
  4. Pour the soup into large bowls and garnish with avocado, tortilla strips and cilantro.

Recipe Notes

Gluten Free

Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving (2.75 cups (including avocado))
Calories 411 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 56mg 19%
Sodium 781mg 33%
Potassium 944mg 27%
Total Carbohydrates 27g 9%
Dietary Fiber 8g 32%
Sugars 8g
Protein 36g 72%
Vitamin A 21.1%
Vitamin C 31.1%
Calcium 4.3%
Iron 17.5%
* Percent Daily Values are based on a 2000 calorie diet.

Here's our twist on the classic Mexican chicken tortilla soup recipe, which is rich in nutrients and collagen, thanks to the addition of chicken bone broth.

 

Here's our twist on the classic Mexican chicken tortilla soup recipe, which is rich in nutrients and collagen, thanks to the addition of chicken bone broth.

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