Ingredients
FOR THE SOUP:
- 1 32 oz box Organic Chicken Bone Broth
- 2 13.5 oz cans of fire roasted diced tomatoes
- 3 tablespoons olive oil or avocado oil
- 6 cloves garlic mashed
- 1 medium white or yellow onion diced
- 1 jalapeño diced and seeded
- 1 can corn drained
- 1 can black beans drained
- 2 large boneless skinless chicken breasts
- ½ cup chopped cilantro
- ¼ cup lime juice about two limes
- 2 tablespoons cumin
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- FOR THE GARNISHES:
- 1 avocado pitted, sliced
- 1 cup shredded cheese of choice
- Dairy free yogurt
- Cilantro
FOR THE TORTILLA STRIPS:
- 6 small corn tortillas
- 1 tb oil of choice
Instructions
- In a large pot on the stove, turn on the heat to medium and add your oil.
- Add the diced onions and sauté for about 3 minutes.
- Add mashed garlic, cumin, sea salt, smoked paprika and chili powder.
- Stir for another minute or so.
- Next, add the bone broth, diced tomatoes, jalapeño, corn, black beans, raw chicken breasts, cilantro, and lime juice.
- Give it a nice stir. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove the cover.
- Place chicken breasts on a plate and shred using two works.
- Return to pot and simmer for another 9-10 min.
- Build your soup.
- Add avocado and cheese and tortilla strips and DEVOURRRRRRRRRRRR!!!!!!!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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