When cooked at home with a ready-made bone broth, traditional healthy chicken tortilla soup can be an easy, delicious, and nutritious alternative to this favorite recipe from Mexican restaurants. The secret is lots of fresh lime and crispy baked tortillas.                                www.kettleandfire.com

 

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 

Kosher salt

3 limes cut in quarters

Optional toppings: Cilantro, cherry tomatoes, radish, yogurt

 

Instructions

  1. 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.

 

  1. 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.

 

  1. Add the zucchini and chicken and cook until the zucchini is soft, 10

to 12 minutes. Add salt to taste.

 

  1. Remove from the heat and stir in as much lime juice as you’d like.

 

  1. Place the tortilla strips in bowls. Pour the soup over and add as

many toppings as you’d like.