Chicken Tortilla Soup
Ingredients
Soup
- 4 cups chicken (bone) broth I use Bonafide Provisions
- 1 15 oz can green enchilada sauce I use Siete Foods
- 1 15 oz can petite diced tomatoes
- 1 onion, chopped
- 1 cloves garlic, minced
- 1 ½ lbs chicken breast
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp avocado oil
Optional Add Ins
- corn
- 2 cups cooked rice
Optional Toppings
- cilantro
- sour cream/Greek yogurt
- tortilla chips/strips
- lime
- green onion
- cheese
Instructions
Stove Top Version
- Combine all ingredients aside from rice and cilantro in a pot on the stove and bring to a boil, then reduce heat to low, cover with a lid and let simmer for 1 hour and 30 minutes or until chicken is cooked completely.
- Once the chicken is cooked, remove the chicken and shred it, then add it back to the soup.
- Stir in cooked rice (optional) and cilantro and serve warm with toppings on your choice.
Slow Cooker Version
- Combine all ingredients aside from rice and cilantro in your slow cooker and cook for 3 hours on high or 6 hours on low, or until chicken is cooked completely.
- Once the chicken is cooked, remove the chicken and shred it, then add it back to the soup.
- Stir in cooked rice (optional) and cilantro and serve warm with toppings on your choice.