Chicken Vegetable Tortilla Soup
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- 3 cups diced chicken
- 1 cup onions
- 1 sweet potato
- 1 jalapeño seeds removed
- 1 tsp diced garlic
- 5 1/2 cups chicken stock
- 750 ml can tomatoes
- 1/2 tsp cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 cup corn
- 400 ml can black beans
- 3-4 handfuls of tortilla chips
- 1 tsp avocado oil tsp a
Instructions:
- Cook the chicken with avocado oil, salt, and pepper, then set it aside.
- In a pot, sauté the onions, sweet potato, jalapeño, and garlic in avocado oil until the onions are translucent.
- Add the canned tomatoes, cumin, chili powder, and smoked paprika, stirring until the mixture begins to boil.
- Pour in the chicken stock and cook for 10 minutes.
- Add three to four handfuls of crushed tortilla chips.
- Remove the pot from the heat and use a blender or immersion blender to blend the soup until smooth.
- Return the blended soup to the heat, then add the cooked chicken, corn, and black beans. Cook for an additional 10 minutes.