Organic Chicken Tortilla Soup
This organic chicken tortilla soup simmers chicken, corn, tomatoes and peppers in a low sodium broth with lime, cilantro, cumin and chili powder. Top it with avocado and tortilla chips.
Ingredients
- 1 Tbs coconut oil or olive oil
- 1 large green bell pepper chopped
- 2 medium ribs of celery chopped
- 1 medium sweet onion chopped
- 2 tsp minced garlic
- 1 32 oz organic chicken broth/stock, low-sodium
- 2 cups water
- 2 large chicken breasts or 6 to 7 chicken tenders thawed and cut into 1 inch pieces
- 1 jalapeno remove seeds and finely chopped (optional... keep seeds to make it spicy!)
- 4 Roma tomatoes diced keeping seeds and juices
- 1 cup frozen sweet corn
- 1/2 cup fresh cilantro snipped and finely chopped
- 2 Tbs fresh lime juice
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 large avocado sliced
- Tortilla chips
Instructions
- In a large pot over medium heat, heat oil about 1 minute. Add bell pepper, celery, onion, and garlic. Cook for 2 minutes until vegetables are slightly tender.
- Add chicken broth/stock and water. Bring to boil.
- Add chicken, jalapeno, tomatoes, corn, cilantro, lime juice, chili powder, and cumin. Reduce heat to simmer and cook for additional 5 to 7 minutes or until chicken no longer pink.
- Serve with diced avocado and tortilla chips on top.
- ~ Recipe idea inspired from AHA Healthy Family Meals.