Description
This Chicken Tortilla Soup is a flavorful and satisfying dish featuring tender shredded chicken in a smoky, spicy tomato broth, topped with crispy tortilla strips and fresh avocado.
Ingredients
Scale
1.5 lbs Organic Chicken Breasts
2 tbsp Avocado Oil
1 medium Yellow Onio
2 Bell Peppers (Red and Green)
4 cloves Garlic Cloves
28 oz can Fire-Roasted Tomatoes
6 cups Chicken Bone Broth
1–2 tbsp Chipotle in Adobo
1 tbsp Ground Cumi
1 tbsp Smoked Paprika
6–8 small Corn Tortillas
2 limes Fresh Lime Juice
Instructions
- Prepare the Tortilla Strips: Preheat your oven to 375°F (190°C). Cut your corn tortillas into thin strips. Toss them with a tablespoon of avocado oil and sea salt. Spread them on a baking sheet and bake for 10-15 minutes until golden brown and crisp
- Sauté the Aromatics: In a large pot, heat the remaining avocado oil over medium heat. Add diced onions and bell peppers; sauté until translucent. Stir in the minced garlic and cook for 1 minute
- Toast the Spices: Add cumin, smoked paprika, and chipotle to the pot. Stir constantly for 60 seconds
- Simmer the Broth: Add fire-roasted tomatoes and chicken bone broth. Bring to a boil, reduce heat, and add chicken breasts. Cover and simmer for 15-20 minutes until chicken is cooked
- Shred the Chicken: Remove chicken from the pot, shred it, and return to the broth
- The Final Flourish: Squeeze lime juice into the pot, stir, and taste. Adjust seasoning if necessary
- Assemble and Serve: Serve soup in bowls topped with tortilla strips, cilantro, avocado, and Greek yogurt or cashew cream
Notes
For a thicker consistency, blend some corn kernels or tortilla strips with a small amount of broth.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 800 mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg