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Chicken Tortilla Soup
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Brief Description
A great soup for a rainy day!
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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: 10 min(s)
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Cook Time: 10 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: healthforapurpose
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Posted On: Aug 10, 2013
Number of Servings:
Ingredients:
- 4 ounces - Chopped Green Chilies undrained
- 4 teaspoons - Cilantro, Fresh snipped
- ounces - Cheddar Cheese, Raw shredded
- 4 slices - Lime, Fresh thick
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- 4 pieces - Corn Tortillas (sprouted, organic)
- 2 each - Avocados Peeled and sliced
- 12 ounces - Chicken Breast Halves boneless, skinless
- 1/2 cups - Onion Chopped
- 1 cloves - Garlic pressed
- 1/4 teaspoons - Chili Powder
- 1/4 teaspoons - Ground Cumin
- 24 ounces - Chicken Broth
- 14 ounces - Diced Tomatoes undrained
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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