15 Minute Chicken Tortilla Soup PLUS! How To Make Chips Out Of Any Tortilla
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- sea salt to taste
- 1/2 medium onion diced
- 1/2 medium red bell pepper diced
- sea salt and pepper to taste
- 1 medium tomato diced
- juice of 1/2 lemon
- 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 green bell pepper diced
- 4 large cloves of garlic minced
- 1 tb organic tomato paste (i usually have costco's orga
- 1 quart bone broth
- 1 cup cubed or shredded cooked chicken leftovers
- 1/2 cup organic frozen corn (optional if you are grain fre
- 2 tb organic chunky salsa (i usually have costco's orga
- 1 tsp taco season (i keep a small 8oz ball jar of my diy
- 1 heaping handful of fresh spinach
- garnish with green onions and if you tolerate dairy you can do whole sour cream or freshly grated raw cheese
- simple kid friendly guacamole
- 2 avocados, pitted and scored into cubes
- 1 clove of garlic minced or 2 tsp garlic powder if you don
- Carbohydrate 39.3503 g
- Cholesterol 0 mg
- Fat 0.80565 g
- Fiber 8.59100016519427 g
- Protein 5.35245 g
- Saturated Fat 0.202615 g
- Serving Size 1 1 recipe (551g)
- Sodium 331.814 mg
- Sugar 30.7592998348057 g
- Trans Fat 0.29373 g
- Calories 170 calories
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.
