Chicken Tortilla Soup
Equipment
- Large cooking pot or dutch oven
Ingredients
- 2 tbsp avocado oil (or other cooking oil)
- 1 onion (I use a sweet yellow onion, but white or purple would would just fine.)
- 2 tbsp minced garlic
- 1 7 oz can of diced green chilies (or chop up 1-2 jalapeno peppers)
- 1 tsp cumin
- 1 tsp chili powder
- 1 1 qt chicken bone broth (chicken broth works fine as well)
- 2 15.5 oz cans of fire roasted diced tomatoes - undrained (plain diced tomatoes work as well)
- 1 14.5 oz can of black beans - drained and rinsed
- 1 cup frozen sweet corn
- 2 cups rotisserie chicken - chopped (or 2-3 chicken breasts cooked and chopped)
- 2 limes juiced
- 1 cup fresh cilantro - roughly chopped
- salt and pepper to taste
- Serve with avocado, crushed tortilla chips, sour cream, and shredded cheese
Instructions
- In a large saucepan heat the avocado oil. Add the onion and cook for 2 minutes. Once the onion has softened add the garlic, green chilies, cumin and chili powder and cook for another minute.
- Pour the chicken bone broth, tomatoes, beans and corn into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chopped/cooked chicken. Let everything simmer for about 15 minutes and then remove from heat.
- Add lime juice and fresh cilantro to the pot and stir. Season to taste with salt and pepper.
- Serve in bowls with shredded cheese, sour cream, crushed tortillas and avocado! Enjoy!