Chicken Tortilla Soup
Can you make Mexican soul food in 45 minutes or less? Yes, this easy chicken tortilla soup recipe makes it possible. Best of all, it’s made with bone broth.
Ingredients
- 2 cups zucchini diced
- 2 cups frozen carrots and peas
- 1/2 cup white onion diced
- 1/8 teaspoon Ghost Pepper Hot Sauce or your desired hot sauce (optional)
- 2 cups shredded chicken
For the soup base:
- 8-10 Roma tomatoes or 1 (32-oz) can diced tomatoes
- 1/2 cup white onion roughly sliced
- 1 cup cilantro firmly packed
- 3 large cloves garlic
- 2 cups Kettle & Fire Chicken Bone Broth 1 carton
- salt to taste
For the topping:
- 2 cups tortilla chips crushed and divided (Use corn chips for a gluten-free version)
- 2 avocados sliced and divided
- 1 cup shredded cheddar cheese divided
- Fresh cilantro for garnishing
- Lime or lemon wedges for serving
Instructions
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Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meanwhile, chop up vegetables.
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When tomatoes are done, allow to cool. Quarter each one and place into your food processor or blender with garlic, roughly sliced onion, cilantro. Add chicken broth and a pinch of salt. Blend until smooth. (Depending on the size of your blender, you might need to process two or three batches to finish up the ingredients. It took me twice with my 8-cup food processor.)
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Pour soup base into a saucepan and bring to a boil.
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In a sauté pan, melt butter and sauté diced onion over high heat until fragrant. Add carrots and cook for 5 minutes. Add diced zucchini into the pan. Cook until the vegetables are tender.
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Transfer cooked vegetables into the soup base. Add sweet peas and bring to a boil again. Stir in shredded chicken. Reduce to medium heat and simmer for 15 minutes. Stir occasionally. Taste and adjust the flavor by adding more salt if desired.
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Drop in hot sauce. Stir until even. This is optional.
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Dish. Top with tortilla chips, avocado slices, cheddar cheese, cilantro for each serving. Squeeze a dash of fresh lime juice. Enjoy!