Chicken Tortilla Soup
Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
A great way to use up leftover chicken. Add texture by crisping up tortilla strips in the oven.
- 2 tbs. extra-virgin olive oil
- 1 cup finely chopped yellow onion
- 1/2 cup peeled and diced carrot
- 1/2 cup diced celery
- 2 tsp. seeded and diced jalapeño pepper
- 1/2 tsp. sea salt
- 2 cloves garlic, chopped
- 1/4 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1 14.5-oz. can diced tomatoes
- 6 cups chicken stock
- 6 corn tortillas
- 1 cup thinly sliced roast chicken
- 2 tbs. plus 1/2 tsp. freshly squeezed lime juice
- 1/2 avocado, diced
- 2 tbs. chopped fresh cilantro
STEP 1
Preheat oven or toaster oven to 350 degrees F.
STEP 2
In a soup pot, heat the olive oil over medium-high heat.
STEP 3
Add the onion, carrot, celery, jalapeño, and 1/4 teaspoon of the salt; sauté until the vegetables begin to soften, three to five minutes.
STEP 4
Add garlic, cumin, and oregano, and tomatoes with their juice; cook one minute.
STEP 5
Add broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes.
STEP 6
As soup simmers, stack the tortillas and cut into 1/2-inch-wide strips. Place on a baking sheet and bake until crisp, seven to eight minutes.
STEP 7
Add the chicken, 2 tablespoons of the lime juice, and the remaining 1/4 teaspoon salt to the soup. Simmer uncovered for five minutes.
STEP 8
Remove from the heat and stir in the 1/2 teaspoon of lime juice. Add another squeeze of lime juice or pinch of salt to taste.
STEP 9
Serve in bowls garnished with crumbled tortilla strips, avocado, and cilantro.
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