Nutrition. Education. Transformation.

Chicken Tortilla Soup

October 25, 2010

Serves 4-6

  • 1 TB olive oil
  • 1 medium onion
  • 6 garlic cloves minced
  • 2 14 ½ ounce diced tomatoes Muir Glen
  • 2 quarts chicken broth
  • 1 ½ TB cumin
  • 1 tsp chili powder
  • 3 Bay leaves
  • 4 skinless boneless chicken breast halves diced
  • Pinch cayenne
  • Salt and pepper to taste

 

Toppings

  • 2 ½ cups shredded jack or cheddar
  • 3 avocados sliced
  • ½ cup chopped cilantro
  • Sour cream
  • 6 Organic corn tortillas cut into strips

 

  1. Sauté onion until soft. Add garlic and tomatoes with juice and bring to a boil
  2. Add chicken broth, cumin, chili powder, bay leaves and cayenne and bring back to a boil
  3. Add chicken and simmer for 15 minutes
  4. Meanwhile, fry tortilla strips in coconut oil and set aside
  5. Add salt and pepper to taste and desired toppings
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