Easy Chicken Tortilla Soup (Edit recipe)

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This Easy Chicken Tortilla Soup is delicious, comforting and comes together in around 30 minutes. It also happens to be gluten-free!

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 6

Ingredients

6 Corn Tortilla, small, yellow , sliced into thin strips (substitute grain-free tortillas)
.25 cup Avocado Oil
Kosher Salt, to taste
1 Yellow Onion, medium, diced
1 Poblano Pepper, seeded and diced
1 Jalapeño, seeded and finely chopped
4 cloves Garlic, finely chopped
1 tsp dried Oregano
1 tsp ground Coriander, ground
1 tsp Ground Cumin, ground
1 tsp Paprika
1 tsp Smoked Paprika
1 tsp Chili Powder
.25 tsp Ground Cinnamon
64 oz Chicken Bone Broth, (Kettle & Fire)
14 oz Diced Tomatoes, canned
8 Boneless Skinless Chicken Thigh, (substitute bone-in and skin-on thighs or breast for more flavour)
2 Bay Leaf
.25 tsp Ground Fresh Black Peppercorns, freshly-cracked
3 Radish, thinly sliced into halfmoons, for garnish
2 Avocado, diced, for garnish
.25 cup Cilantro, roughly torn, for garnish
1 Lime, cut into wedges, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add avocado oil to a 10” skillet and heat over medium-high heat until it reaches 350F. Working in batches, cook the tortilla strips, tossing occasionally, until golden brown and crispy, around 4 minutes per batch. Reserving the cooking oil, transfer the tortilla strips to a tray lined with paper towel and immediately season with a pinch of salt. Toss to coat and set aside.
Transfer 2 tablespoons of the cooking oil into a large sauté pan or stock pot and heat over medium heat until shimmering. Add the onion, poblano pepper and jalapeño. Season with a pinch of salt and cook, stirring, until the onion is soft and translucent, around 8 minutes. Add the garlic and cook, stirring, 60 seconds. Add the oregano, coriander, cumin, paprika, smoked paprika, chile powder and cinnamon. Cook, stirring, until fragrant, around 60 seconds.
Add the Kettle & Fire Organic Chicken Broth, diced tomatoes, chicken thighs, bay leaves and black pepper. Raise the heat to high, bring the liquid to a boil, lower the heat to a simmer, cover with a lid and cook until the chicken thighs are cooked through and no longer pink in the middle, around 12 minutes.
Transfer the chicken to a bowl and use two forks to shred the meat apart. Return the chicken to the soup, taste for seasoning and adjust with salt and pepper as desired.
Ladle the soup into individual serving bowls and top with the fried tortilla strips, radish, avocado, and cilantro. Serve with lime wedges for squeezing and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	448
Fat:	21 g
Carbohydrates:	26 g
Protein:	45 g
Cholesterol:	0 g
Sodium:	517 mg
Fiber:	6 g
Sugars:	5 g
Calculated per serving.