It is no secret that I love soup, and this chicken tortilla soup is one of my all-time favorites. As the days start to get colder, this recipe is on constant rotation. It is savory and the jalapeño gives it the perfect little kick! The ingredients are clean, easy to come by, and this soup takes minimal effort to throw together!

What makes this chicken tortilla soup healthy?

• This chicken tortilla soup is full of fresh and canned vegetables. Soup is a great way to hide vegetables from your kids (or yourself!). After making this soup recipe for the first time in the fall of 2019, I realized that zucchini is my absolute favorite soup vegetable! It does not get soggy or too soft, and it takes on the flavor of the soup.
• This soup calls for Siete Foods tortillas. You can use any tortilla, but if you have a gluten or grain allergy, Siete Foods is a great option!
• I use chicken bone broth in almost all of the soups that I make, and this is no exception! Bone broth is incredibly nourishing for your gut and has a better flavor than normal broth.

Toppings:

I like to top this soup with sour cream, pepper jack cheese, tortilla chips, and a little bit of lime juice. You can top it with any kind of cheese, avocado, more jalapeños, crunchy tortilla strips, fresh diced tomatoes, or cilantro. Let me know if you come up with any other delicious toppings!

If you want to add corn or bell pepper to this soup, feel free! I have had several people tell me that they have added these ingredients and loved them!

Ingredient List:

• 1 rotisserie chicken, shredded
• 2 zucchinis, chopped into bite size pieces (my favorite part of the whole soup!)
• 1 jalapeño, minced
• 1 onion, chopped (I use red, but you can use white!)
• 4 cloves of garlic
• 1 tbsp. of preferred cooking oil (I use avocado oil)
• 2 cans of green chilies
• 1 can of diced tomatoes
• 2 tbsp. of tomato paste
• 1 can of black beans, drained
• 1.5 – 2 Siete tortillas, sliced into 1 inch pieces
• 4 cups of chicken bone broth
• Sprinkle of cayenne pepper
• 2 tsp. salt
• 1 tbsp. regular chili powder or Trader Joe’s chili lime powder 
• 2 tsp. cumin
• 1 tsp. pepper
• 1 tsp. Italian seasoning

Optional:

• Red or Green pepper, diced
• 1 can of sweet corn
• Juice of one lime
• Shredded cheese (topping)
• Sour cream (topping)
• Tortilla chips (topping)

Step by Step Instructions:

1. Sauté the zucchinis, onion, jalapeño, and garlic in a pot with cooking oil of choice on the stove top for about 10 minutes.
2. Add the green chilies, diced tomatoes, tomato paste, and black beans.
3. Follow by adding all of the spices (cayenne, salt, pepper, cumin, chili powder, and Italian seasoning).
4. Add the bone broth and stir well.
5. Add the shredded chicken and let simmer for 45 minutes.
6. Throw in the tortilla strips (this step is optional, but is meant to soak up the excess broth). 
7. Let the soup sit for another 20 minutes.
8. Serve with shredded cheese, sour cream, and tortilla chips! Enjoy!