15 Minute Chicken Tortilla Soup
Keep *Taco Tuesday* quick and delicious with this light & flavorful chicken tortilla soup loaded with bone broth in just 15 minutes of time!
Servings: 4 servings
Ingredients
CHICKEN TORTILLA SOUP ::
- 3 TB friendly fat to cook in such as butter coconut oil, tallow, lard, or avocado oil. I like to use a couple TB of butter and a TB of avocado oil)
- 1/2 medium onion diced
- 1/2 medium green bell pepper diced
- 1/2 medium red bell pepper diced
- 4 large cloves of garlic minced
- 1 TB organic tomato paste I usually have Costco's organic tomato paste
around.
- 1 quart bone broth
- 1 cup cubed or shredded cooked chicken leftovers
- 1/2 cup organic frozen corn Optional if you are grain free. I get organic non-GMO frozen corn at Costco.
- 2 TB organic chunky salsa I usually have Costco's organic salsa
around
- 1 tsp taco season I keep a small 8oz Ball jar of my DIY taco season doubled up in my cupboard so it is easy and quick to scoop from
- 1 heaping handful of fresh spinach
- Sea salt and pepper to taste
- Garnish with green onions and if you tolerate dairy you can do whole sour cream or freshly grated raw cheese
SIMPLE KID FRIENDLY GUACAMOLE ::
- 1/2 medium onion diced
- 1 medium tomato diced
- Juice of 1/2 lemon
- 2 avocados pitted and scored into cubes
- 1 clove of garlic minced OR 2 tsp garlic powder if you don't want the raw garlic heat
- Sea salt to taste
Instructions
- Melt the friendly fat in a medium soup pot and add the onion and green & red peppers. Add a big pinch of sea salt to bring out their juices and sweeten them and cook them on medium heat for about 5 or so minutes.
- Add the garlic and tomato paste, stir, and cook for a minute or two.
- Add the bone broth, chicken, corn if using it, salsa, and seasoning and bring to a low simmer for a few minutes and then add in the spinach to wilt. Salt and pepper to taste.
- Garnish each bowl with green onions if you wish and if you tolerate dairy you can use whole sour cream or freshly grated raw cheese.
- To make the guacamole, just put all the guac ingredients in a bowl and combine. Serve the soup guacamole and tortillas pan-cooked in butter or avocado oil to crisp and then cut into triangles. I like to sea salt the tops of the chips too.