Chicken Tortilla Soup with Bone Broth

Name: Chicken Tortilla Soup with Bone Broth
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 tablespoon 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

“Chicken Tortilla Soup with Bone Broth takes roughly 35 minutes from beginning to end. One serving contains 379 calories, 31g of protein, and 19g of fat. For $5.4 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 3. Autumn will be even more special with this recipe. It works well as a main course. 1 person were glad they tried this recipe. If you have chicken breast, tomato sauce, cilantro, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. Clean Eating Bone Broth Mushroom Soup, Perpetual Soup: The Easiest Bone Broth You’ll Make, and Perpetual Soup: The Easiest Bone Broth You’ll Make are very similar to this recipe.”

total: 35 min
effort: Easy
serves: 3
ratings: New

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Ingredients

Serves 3

Olive oil1 tbsp
Onionsmall1 small
Garlic clove1
Jalapeno pepper½
Corn1 cup
Cumin½ tsp
Chili powder½ tsp
Cayenne powder½ tsp
Kettle & fire chicken bone broth5 cups
Tomatomedium1 medium
Tomato sauce¾ cup
Chicken breast1 cup
Avocado1
Corn tortilla1
Cilantro½ tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 35 min

1
In a large stock pot over medium heat, warm the olive oil.
2
Add the onion, garlic and jalapeno, and cook until onions are translucent, about 5 minutes.
3
Add the remaining ingredients, minus the avocado, tortilla and cilantro. Turn the heat down to a simmer and cook, stirring occasionally, for 20 minutes.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.

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