Chicken Tortilla Soup

5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Soup Recipes
Servings 2 servings
Calories 340 kcal

Ingredients
  

  • 4 Corn Tortillas
  • 1 1/2 lbs. of chicken breast- slice into 1 inch pieces
  • 1 tbsp. Avocado Oil
  • 1/2 large onion
  • 1/4 of an orange bell pepper
  • 1/4 of a green bell pepper
  • 1/2 jalapeño – finely diced
  • 1/2 tbsp. of minced garlic
  • 1 tbsp. Cornstarch
  • 32 oz. Chicken Broth
  • 14.5 Crushed Fire Roasted Tomatoes
  • 1/4 cup Heavy Cream
  • 3 tbsp. of cilantro – roughly chopped
  • 1 lime – juiced
  • 1/2 tsp. of chili powder
  • 1 tsp. of cumin
  • 1/2 tsp. of oregano
  • 1/4 tsp. of paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. of onion powder
  • pepper to taste

Instructions
 

  • Brush tortillas with avocado oil and sprinkle salt, paprika and garlic powder on both sides and use a pizza cutter to cut strips. You can bake, air fry, or sauté the strips until crispy.
  • Season chicken pieces with salt, pepper, onion powder and garlic powder.
  • In a large pot, heat up avocado oil sauté chicken for about 3-5 minutes until brown but not fully cooked through and remove from pan and set aside.
  • Add onions, peppers, jalapeño and garlic into the same pot and sauté for about 5-7 minutes.
  • In a bowl pour 1/4 of a cup of the chicken broth and 1 tbsp. of cornstarch and mix until the cornstarch dissolves and set aside.
  • Add chicken and the remaining chicken broth and the rest of the ingredients into the pot and stir.
  • Pour in the cornstarch mixtures and bring to a light boil for about 20 minutes.
  • Serve with the tortilla strips, Pepper Jack Cheese, sour cream, jalapeño and avocado slices.

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