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Chicken Tortilla Soup

Chicken Tortilla Soup

AuthorJim Brown

Kitchen Essentials

  • Skillet
  • Large Pot

Prep

No prep needed. 

Ingredients

 2 -3 Pounds of Boneless Skinless Chicken Breasts or Thighs- Cut in 1 1/2-2" Chunks
 1 can Diced Tomatoes- Bonus Points for Organic Fire Roasted
 1 tbsp Cooking Fat- Bacon Grease, Clean Lard, Coconut Oil, Ghee, Avocado Oil
 1 Onion- Small, Diced
 3 Garlic Cloves- Minced
 1 Jalapeno- Deseeded, Destemmed and Diced
 1 tbsp Cumin
 1 tbsp Chili Powder
 2 tsp Sweet Smoked Paprika
 2 Zucchini- Cut Into Coins
 2 Carrots- Peeled and Cut Into Coins
 2 Ears of Corn- Shucked and Silk Removed. Cut Into Thirds. Bonus Points for Organic
 1 qt Chicken Stock- Bonus Points for Homemade
 Radishes, Avocados, Cilantro, Goat Cheese, Lime Wedges for Toppings
 1 Package Organic or Non-GMO Corn Tortillas
1

In a large pot over high heat add the cooking fat and brown the chicken, add the onions, garlic, zucchini, jalapeno, and carrots.

2

Add the cumin, chili powder, and paprika and stir. Add the tomatoes, corn and chicken broth. Bring to a boil and then reduce the heat to simmer and simmer for 30 minutes.

3

While soup is simmering, cut 2 or 3 tortillas into match sticks and fry in a skillet in cooking fat. Remove from skillet and drain on a plate lined with paper towels.

4

Top with sliced radishes, avocado, squeeze of lime juice, cilantro, thin fried tortilla strips and crumbled goat cheese.

Ingredients

 2 -3 Pounds of Boneless Skinless Chicken Breasts or Thighs- Cut in 1 1/2-2" Chunks
 1 can Diced Tomatoes- Bonus Points for Organic Fire Roasted
 1 tbsp Cooking Fat- Bacon Grease, Clean Lard, Coconut Oil, Ghee, Avocado Oil
 1 Onion- Small, Diced
 3 Garlic Cloves- Minced
 1 Jalapeno- Deseeded, Destemmed and Diced
 1 tbsp Cumin
 1 tbsp Chili Powder
 2 tsp Sweet Smoked Paprika
 2 Zucchini- Cut Into Coins
 2 Carrots- Peeled and Cut Into Coins
 2 Ears of Corn- Shucked and Silk Removed. Cut Into Thirds. Bonus Points for Organic
 1 qt Chicken Stock- Bonus Points for Homemade
 Radishes, Avocados, Cilantro, Goat Cheese, Lime Wedges for Toppings
 1 Package Organic or Non-GMO Corn Tortillas

Directions

1

In a large pot over high heat add the cooking fat and brown the chicken, add the onions, garlic, zucchini, jalapeno, and carrots.

2

Add the cumin, chili powder, and paprika and stir. Add the tomatoes, corn and chicken broth. Bring to a boil and then reduce the heat to simmer and simmer for 30 minutes.

3

While soup is simmering, cut 2 or 3 tortillas into match sticks and fry in a skillet in cooking fat. Remove from skillet and drain on a plate lined with paper towels.

4

Top with sliced radishes, avocado, squeeze of lime juice, cilantro, thin fried tortilla strips and crumbled goat cheese.

Chicken Tortilla Soup
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