TORTILLA SOUP

This Tortilla Soup is fresh, flavorful and full of bright and healthy veggies, herbs and zesty spices. A cozy and comforting soup that you can serve with your favorite toppings for a quick and simple lunch or dinner. Gluten-free, dairy-free, paleo, Whole30 compliant and easily vegan!

KEY INGREDIENTS

– avocado oil – yellow onion – red bell peppers – sea salt – garlic  – green chiles – taco seasoning – cumin – smoked paprika – chicken breasts – zucchini – fire-roasted tomatoes – chicken broth – cilantro – lime

SAUTE

Add the onions, bell peppers and pinch of salt to a pan. Sauté for 3-4 minutes, until fragrant and slightly tender.

Add Chicken

Stir in the chicken, zucchini, fire-roasted tomatoes and chicken broth, and stir until well combined.

BOIL & SERVE

Bring the soup to a boil & simmer, for about 15-20 minutes When ready to serve, ladle into a bowl, garnish with more cilantro, lime wedges, jalapeno, diced avocado, sour cream, tortilla strips, chopped onions or other toppings of choice.

TIPS AND TRICKS

This recipe can be made in both a slow-cooker as well as a pressure cooker. Store in an airtight container in the fridge. It will last for up to 4 days.

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VEGAN POTATO SOUP

EASY PUMPKIN CHILI

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