Print

15 Minute Chicken Tortilla Soup!

Oh happy day! Here is a fifteen minute meal the whole family can get behind. My Chicken Tortilla Soup is warm, nourishing comfort food made with mineral rich bone broth, roasted chicken, organic herbs and spices and thanks to the blessed avocado, plenty of healthy fats!

Course Soup
Cuisine Mexican
Keyword comfort food, easy dinner recipe, kid-friendly recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

  • 6 cups chicken stock
  • 1 teaspoon chili powder
  • 2 ears of corn kernels shaved off with knife
  • 1 tablespoon olive oil butter or ghee
  • 2 cups shredded rotisserie or leftover roasted chicken
  • 2 avocados peeled and diced
  • 1 cup grated Oaxaca cheese
  • tortilla chips
  • 4 sprigs cilantro

Instructions

  1. Bring broth and chili powder to boil.
  2. While waiting for broth to boil, use a knife to shave corn kernels off cob.
  3. Place a pan on med/high heat, add olive oil, butter or ghee. Add kernels to pan and cook for 3-5 minutes, stirring frequently until corn is soft and edges are browned. If corn start popping, turn down heat.

While broth and corn are cooking:

  1. Shred chicken, dice avocado, grate cheese keeping an eye on corn of course!
  2. When broth comes to a boil turn off heat and stir well.
  3. Place shredded chicken into bowls, ladle hot broth over chicken, add corn and avocado.
  4. Sprinkle with cheese and garnish with cilantro and tortilla chips!