Ingredients
- 1 teaspoon olive oil
- 1 small onion chopped
- 1 garlic clove minced
- ½ jalapeno pepper chopped
- 1 cup fresh corn
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon cayenne powder
- 5 cups Kettle & Fire Chicken Bone Broth
- 1 medium tomato chopped
- ¾ cup organic canned tomato sauce
- 1 cup cooked chicken breast shredded
- 1 avocado
- 1 corn tortilla sliced into thin strips
- ½ tablespoon cilantro roughly chopped
Make it step by step
- In a large stock pot over medium heat, warm the olive oil. Add the onion, garlic and jalapeno, and cook until onions are translucent, about 5 minutes.
- Add the remaining ingredients, minus the avocado, tortilla and cilantro. Turn the heat down to a simmer and cook, stirring occasionally, for 20 minutes.
- While the soup cooks, crisp the tortilla. On a medium non-stick pan over high heat, add the tortilla strips and cook, stirring, until golden brown on both sides.
- Pour the soup into large bowls and garnish with avocado, tortilla strips and cilantro.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kettle and Fire, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.