Easy 30-Minute Chicken Tortilla Soup

Easy and clean soup in 30 or less. This soup is like a WARM hug. Great for sick days and sleepy days!

Makes 4 servings

Ingredients:

• 2 Tbsps avocado oil, or olive oil
  
• 1 medium yellow onion, chopped
  
• 1 red bell pepper, chopped
  
• 2 small zucchini, cut in half, sliced into half moons
  
• 1 green or red chili, sliced
  
• 4 fresh garlic cloves, minced
  
• 6-8 (about 1 pound) large chicken tenderloins
  
• 1 28 ounce can crushed tomatoes
  
• 1 ½ tsp ground cumin
  
• ½ tsp chili powder
  
• 2 cups water, or chicken broth
  
• 1 15 ounce can black beans, rinsed well
  
• 1 ½ tsp sea salt 

Topping Ideas:

• 2-3 Tbsp chopped cilantro/parsley
• 1 ripe avocado, diced
• 1/4 cup cheddar cheese, grated
• cherry tomatoes, halved
• sliced jalapeño
• dollop of plain Greek yogurt

Instructions:

To a large Dutch or stockpot, add oil and heat on medium- low.

Add the onion, peppers, zucchini, jalapeños, etc. and cook for about 5 minutes, until the vegetables begin to soften.

Add the garlic and sauté for 1-2 minutes. Add the rest of the ingredients.

Bring to a boil and cook for about 20 minutes, or until the chicken is cooked and the vegetables are soft.

Once the chicken is cooked through, place it on a chopping board and shread it, then return it to the pot.

Just before serving, add the chopped cilantro/parsley and season with more salt and pepper if desired.

Add garnishes of choice and enjoy warm!

❤Rachel

Easy 30-Minute Chicken Tortilla Soup

Category Dinner Lunch Recipes

Ingredients

• 2 Tbsps avocado oil, or olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 2 small zucchini, cut in half, sliced into half moons
• 1 green or red chili, sliced
• 4 fresh garlic cloves, minced
• 6-8 (about 1 pound) large chicken tenderloins
• 1 28 ounce can crushed tomatoes
• 1 ½ tsp ground cumin
• ½ tsp chili powder
• 2 cups water, or chicken broth
• 1 15 ounce can black beans, rinsed well
• 1 ½ tsp sea salt
• Garnish ideas:
• 2-3 Tbsp chopped cilantro/parsley
• 1 ripe avocado, diced
• 1/4 cup cheddar cheese, grated
• cherry tomatoes, halved
• sliced jalapeño
• dollop of plain Greek yogurt

Instructions

1. To a large dutch or stockpot, add oil and heat on medium- low.
2. Add the onion, peppers, zucchini, jalapeños, etc. and cook for about 5 minutes, until the vegetables begin to soften.
3. Add the garlic and saute for 1-2 minutes. Add the rest of the ingredients.
4. Bring to a boil and cook for about 20 minutes, or until the chicken is cooked and the vegetables are soft.
5. Once the chicken is cooked through, place it on a chopping board and shread it, then return it to the pot.
6. Just before serving, add the chopped cilantro/parsley and season with more salt and pepper if desired.
7. Add garnishes of choice and enjoy warm!

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