Name: Chicken Avocado Tortilla Soup
Cook time: 30 minutes
Yield: 6 to 8 servings
Ingredients: 2 jalapeño peppers, charred, seeded, and diced*; 1/2 medium onion, diced; 8 cups chicken broth; 1 (14 oz.) can fired roasted diced tomatoes; 1 (4 oz.) can diced green chiles; 2 lbs. boneless, skinless chicken breast, cut into bite-size pieces; 10 (6-inch) corn tortillas, cut into 1/8-inch strips; 1 ripe avocado, peeled and diced or sliced; 2 Tbsp. chopped fresh cilantro

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Chicken Avocado Tortilla Soup

Recipe by Kathi Hoy

All-Purpose Cooking

Healthy Cooking

Once you have all the ingredients ready this recipe comes together really fast. It has a kick of heat that can be cooled down with a dollop of sour cream and a sprinkle of cheese.

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Serves 6 to 8 servings

Cooking Time 30 minutes

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Ingredients

2 jalapeño peppers, charred, seeded, and diced* 1/2 medium onion, diced

2 tsp. Peruvian Chile Lime Seasoning

1 tsp. Cuban Island Spice

1 tsp. Crushed Aleppo Chiles

1/2 tsp. Minced Garlic

8 cups chicken broth 1 (14 oz.) can fired roasted diced tomatoes 1 (4 oz.) can diced green chiles

2 tsp. Mayan Sea Salt, plus more to taste

2 lbs. boneless, skinless chicken breast, cut into bite-size pieces 10 (6-inch) corn tortillas, cut into 1/8-inch strips 1 ripe avocado, peeled and diced or sliced 2 Tbsp. chopped fresh cilantro

Directions

Step 1 Make soup base

Step 2 In a large pot or Dutch oven over medium heat, combine jalapeños, onion, Peruvian Chile Lime Seasoning, Cuban Island Spice, Crushed Aleppo Chiles, and Minced Garlic and stir until spices are fragrant. Add chicken broth, tomatoes, green chiles, and Mayan Sea Salt. Bring to boil, then reduce heat, cover, and simmer for 15 min., stirring occasionally.

Step 3 Add chicken and simmer

Step 4 Add chicken and tortilla strips to broth and return to a boil. Reduce heat, cover, and simmer for 5 to 10 min. until chicken is cooked through. Season with additional salt to taste. Top each serving with avocado, cilantro, and any additional garnishes.

Recipe Notes

*To char jalapeños, hold them over the flame of a gas burner with tongs, turning until charred. Or broil in oven turning every few minutes until charred.