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Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients: 
  • 1 lb chicken tenderloins, cut in chunks
  • 1 packet mccormick gluten free taco seasoning
  • 1 can corn, drained
  • 1 can black beans, drained 
  • 1 can diced tomatoes with green chiles
  • 1 can diced tomatoes
  • 1/2 onion, diced 
  • 1 tsp minced garlic 
  • 3 cups chicken broth or chicken bone broth 
  • Avocado Oil
  • Chips or cut corn tortillas (Siete brand if corn or gluten free) and brown in pan with avocado oil for crunchy topping 
Optional: 1/2 block cream cheese or vegan cream cheese (dairy free) for a creamy soup 
Optional toppings: cilantro, avocado, cheese, sour cream 
Directions: 
  1. To a large pot or instant pot: add 1 tbsp avocado oil and turn on simmer. Add in diced onion and pieces of chicken tenderloins, sprinkle half taco seasoning.
  2. Saute until onions are slightly browned, about 5 minutes. 
  3. Add in rest of the ingredients except for toppings. Instant pot - use soup setting (around 10 min). If stove top, bring to boil and bring down to simmer for 30 min.  
  4. When ready to serve, add additional desired toppings.  

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