Chicken Tortilla Soup! 🍲

Ingredients

• 1 medium Onion (diced)
• 1 Jalapeño (seeded and diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil (for sautéing)
• 2 cups Shredded Chicken (can use rotisserie chicken, shredded)
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika (for color)
• 0.5 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 can (14.5 oz) Diced Tomatoes (undrained)
• 4 cups Bone Broth (chicken bone broth, low sodium)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Honey
• 1 cup Cheddar Cheese (shredded)
• 0.25 cup Cilantro (chopped)
• 1 Avocado (diced)
• 1 cup Tortilla Chips (crushed for topping)

Instructions

1. Prepare Ingredients

   Dice the onion, seed and dice the jalapeño, mince the garlic, shred the rotisserie chicken, chop cilantro, dice avocado, and crush tortilla chips.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large pot over medium heat. Add onion, jalapeño, and garlic; sauté until softened and fragrant, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Chicken and Spices

   Stir in shredded chicken, garlic powder, cumin, paprika, salt, and pepper. Mix well and cook for 2 minutes to toast the spices.

   Time: PT2M

   Temperature: Medium heat

4. Add Tomatoes and Bone Broth

   Pour in the canned diced tomatoes (with juice) and bone broth. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: Bring to boil then simmer

5. Simmer and Finish

   Let the soup simmer uncovered for 10‑12 minutes. Stir in fresh lemon juice and honey, adjusting seasoning if needed.

   Time: PT12M

   Temperature: Simmer

6. Plate and Garnish

   Ladle soup into bowls. Top each serving with shredded cheddar cheese, chopped cilantro, diced avocado, and a handful of crushed tortilla chips.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

15g

Fiber

5g