Healthy Chicken Tortilla Soup with Chicken and Sweet Potato
"When cooked at home with a ready-made bone broth, traditional chicken tortilla soup can be an easy, delicious, and nutritious alternative to this favorite recipe from Mexican restaurants. The secret is lots of fresh lime and crispy baked tortillas. That’s what makes this one of those healthy recipes that will keep you satisfied. With the addition of beta carotene-rich sweet potatoes and zucchini, this tortilla soup recipe packs in more nutrient-dense veggies than the original, which typically calls for frozen corn and black beans. It also calls for freshly baked corn tortillas cut into strips, rather than tortilla chips, which are typically fried in refined oils."
Serves4 People
Preparation Time5 min
Cooking Time40 min
Ingredients
- 2 corn tortillas cut into strips
- 2 tablespoon avocado oil or olive oil
- 1 onion diced
- 1 clove garlic minced
- 1 sweet potato peeled and diced
- 2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or ground cayenne pepper
- 1 (28-ounce) can fire-roasted diced tomatoes
- 4 cup Kettle & Fire Chicken Bone Broth
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Heat the oven to 375°F. Place the tortilla strips on a baking sheet and transfer to the oven. Cook until crispy and brown, 8 to 10 minutes.
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Meanwhile, In a large pot over medium-high heat, warm oil. Add the onion and garlic and cook until the onion is soft, 4 to 6 minutes. Add the sweet potato, oregano, cumin and chili powder and cook until fragrant, about 1 minute. Then add the tomatoes and broth. Cook, partially covered, until the flavors start to meld, 10 to 12 minutes.
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Add the zucchini and chicken and cook until the zucchini is soft, 10 to 12 minutes. Add salt to taste.
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Remove from the heat and stir in as much lime juice as you’d like.
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Place the tortilla strips in bowls. Pour the soup over and add as many toppings as you’d like.