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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people
Calories 411 kcal
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
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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.
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Add the remaining ingredients, minus the avocado, tortilla and cilantro. Turn the heat down to a simmer and cook, stirring occasionally, for 20 minutes.
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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.
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Pour the soup into large bowls and garnish with avocado, tortilla strips and cilantro.
Recipe Notes
Gluten Free