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Chicken Tortilla Soup
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Brief Description
Healthy meal on a cold night
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Main Ingredient
Chicken
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Category: Soups
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: bearc0025
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Posted On: Dec 20, 2013
Number of Servings:
Ingredients:
- 4 - corn tortillas sprouted, organic
- 1 - avocados peeled & sliced
- 12 ounces - boneless, skinless chicken breast halves
- 1/2 cups - onion chopped
- 1 cloves - garlic pressed
- 1/4 teaspoons - chili powder
- 1/4 teaspoons - ground cumin
- 28 ounces - chicken broth I prefer to make my own
- 14 ounces - canned diced tomatoes undrained; I prefer fire-roasted tomatoes w/ green chilies
- 4 ounces - green chilies chopped, undrained
- 4 teaspoons - fresh cilantro snipped
- 2 ounces - raw cheddar cheese shredded
- 4 slices - thick slices fresh lime
- - organic sour cream optional
- - sliced avocado optional
Directions:
Preheat oven to 400. Cut tortillas into ½-inch strips. Place in bowl with 2 T coconut oil and ½ tsp sea salt, stir to coat. Or, just spray the tortillas with water and sprinkle with salt. Place on flat baking stone. Bake 7-8 minutes until VERY brown and crisp.
(It’s best to boil chicken pieces and debone; this is more healthy than cooking boneless chicken.) Cut chicken into ½-inch pieces. Heat Stockpot over medium-high heat. Add chicken; cook and stir 3 minutes. Add onion, garlic, chili powder and cumin. Cook and stir 2 minutes. Add broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
Divide tortilla strips and avocado slices among 4 bowls. Ladle soup over tortillas. Shred cheese over top. Sprinkle soup with cilantro. Garnish each bowl with lime slice, if desired.
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