Hearty Chicken Tortilla Soup with Chicken and Sweet Potato
When cooked at home with a ready-made bone broth, traditional chicken tortilla soup can be an easy, delicious, and wholesome alternative to this favorite recipe from Mexican restaurants. The secret is lots of fresh lime and crispy baked tortillas.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 359 kcal
Ingredients
- 2 corn tortillas cut into strips
- 2 tablespoons avocado oil or olive oil
- 1 onion diced
- 1 clove garlic minced
- 1 sweet potato peeled and diced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or ground cayenne pepper
- 28 ounces fire-roasted diced tomatoes
- 4 cups Kettle & Fire Chicken Bone Broth
- 1 zucchini diced
- 2 cups cooked shredded chicken (from rotisserie chicken or boneless, skinless chicken breasts)
- Kosher salt
- 3 limes cut in quarters
- Optional toppings: Fresh cilantro cherry tomatoes, radish, yogurt
Instructions
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Heat the oven to 375°F. Place the tortilla strips on a baking sheet and transfer to the oven. Cook until crispy and brown, 8 to 10 minutes.
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Meanwhile, In a large pot over medium-high heat, warm oil. Add the onion and garlic and cook until the onion is soft, 4 to 6 minutes. Add the sweet potato, oregano, cumin and chili powder and cook until fragrant, about 1 minute. Then add the tomatoes and broth. Cook, partially covered, until the flavors start to meld, 10 to 12 minutes.
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Add the zucchini and chicken and cook until the zucchini is soft, 10 to 12 minutes. Add salt to taste.
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Remove from the heat and stir in as much lime juice as you’d like.
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Place the tortilla strips in bowls. Pour the soup over and add as many toppings as you’d like.
Recipe Notes
Gluten Free | Dairy Free