Chili's-Style Chicken Tortilla Soup

Savor authentic Mexican flavors with this hearty, wholesome tortilla soup.

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Ingredients

  • 2 tbsp organic avocado oil
  • 1 lb organic chicken breast, poached and shredded
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ancho chili powder
  • 4 cups organic chicken bone broth
  • 1 can (14 oz) organic crushed tomatoes
  • 1 cup organic frozen corn kernels
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1 lime, cut into wedges
  • 1/2 cup organic corn tortilla strips (toasted in avocado oil)

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What you'll need

Instructions

  1. Heat the avocado oil in a large Dutch oven over medium heat.
  2. Add the onion and sauté until softened and translucent, about 5 minutes.
  3. Stir in the minced garlic and all dry spices, cooking for 1 minute to release aromatic oils.
  4. Pour in the chicken bone broth and crushed tomatoes. Bring to a gentle boil.
  5. Reduce heat and simmer for 15 minutes, adding the shredded chicken and corn kernels.
  6. Turn off the heat and stir in half of the chopped cilantro.
  7. Serve hot in bowls topped with diced avocado, lime juice, remaining cilantro, and toasted tortilla strips.

FAQ

Can I substitute the avocado oil with another oil?

Avoid seed oils like canola or soybean oil; stick to avocado oil for its clean, mild flavor and health benefits.

Are the tortilla strips gluten-free?

Check labels for organic, gluten-free certification. This recipe uses corn tortilla strips, which are naturally gluten-free.

Can I make this soup ahead of time?

Yes! Store in an airtight container in the fridge for up to 3 days. Reheat gently and add fresh cilantro and lime before serving.

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