Chicken Tortilla Soup with Bone Broth
Ingredients
1 teaspoon 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
Preparation
1
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.
2
Add the remaining ingredients, minus the avocado, tortilla and cilantro. Turn the heat down to a simmer and cook, stirring occasionally, for 20 minutes.
3
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.
4
Pour the soup into large bowls and garnish with avocado, tortilla strips and cilantro.
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About
Here's our twist on the classic Mexican tortilla soup recipe, which is rich in nutrients and collagen, thanks to the addition of Kettle & Fire Chicken Bone Broth.
Yield:
2 Servings
Added:
Wednesday, November 29, 2017 - 6:58am
