Easy Chicken Tortilla Soup
This Easy Chicken Tortilla Soup is delicious, comforting and comes together in around 30 minutes. It also happens to be gluten-free!
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
23
Serves: 6
Ingredients
- 666 Corn Tortilla, small, yellow , sliced into thin strips (substitute grain-free tortillas)
- .25 cup.25 cup.25 cup Avocado Oil
- Kosher Salt, to taste
- 111 Yellow Onion, medium, diced
- 111 Poblano Pepper, seeded and diced
- 111 Jalapeño, seeded and finely chopped
- 4 cloves4 cloves4 cloves Garlic, finely chopped
- 1 tsp1 tsp1 tsp dried Oregano
- 1 tsp1 tsp1 tsp ground Coriander, ground
- 1 tsp1 tsp1 tsp Ground Cumin, ground
- 1 tsp1 tsp1 tsp Paprika
- 1 tsp1 tsp1 tsp Smoked Paprika
- 1 tsp1 tsp1 tsp Chili Powder
- .25 tsp.25 tsp.25 tsp Ground Cinnamon
- 64 oz64 oz64 oz Chicken Bone Broth, (Kettle & Fire)
- 14 oz14 oz14 oz Diced Tomatoes, canned
- 888 Boneless Skinless Chicken Thigh, (substitute bone-in and skin-on thighs or breast for more flavour)
- 222 Bay Leaf
- .25 tsp.25 tsp.25 tsp Ground Fresh Black Peppercorns, freshly-cracked
- 333 Radish, thinly sliced into halfmoons, for garnish
- 222 Avocado, diced, for garnish
- .25 cup.25 cup.25 cup Cilantro, roughly torn, for garnish
- 111 Lime, cut into wedges, for serving
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Process
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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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Shellfish Free Soups Sugar Free| 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. | |
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