30-Minute Chicken Tortilla Soup . {It’s a rainy , 2 sick kiddos, board games, fi…
30-Minute Chicken Tortilla Soup .
{It’s a rainy ☔, 2 sick kiddos?, board games⏳, fireplace burning?, movie watching?, beds stay messy for cuddling?, soup?, kinda day at my house} .
.
.
makes about 4 servings
Ingredients:
2 Tbsps avocado oil, or olive oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 small zucchini, cut in half, sliced into half moons
1 green or red chili, sliced
4 fresh garlic cloves, minced
6-8 (about 1 pound) large chicken tenderloins
1 28 ounce can crushed tomatoes
1 ½ tsp ground cumin
½ tsp chili powder
2 cups water, or chicken broth
1 15 ounce can black beans, rinsed well
1 ½ tsp sea salt
Garnish ideas:
2-3 Tbsp chopped cilantro/parsley
1 ripe avocado, diced
1/4 cup cheddar cheese, grated
cherry tomatoes, halved
sliced jalapeño
dollop of plain Greek yogurt
Instructions:
To a large dutch or stockpot, add oil and heat on medium- low.
Add the onion, peppers, zucchini, jalapeños, etc. and cook for about 5 minutes, until the vegetables begin to soften.
Add the garlic and saute for 1-2 minutes.
Add the rest of the ingredients.
Bring to a boil and cook for about 20 minutes, or until the chicken is cooked and the vegetables are soft. Once the chicken is cooked through, place it on a chopping
board and shread it, then return it to the pot.
Just before serving, add the chopped cilantro/parsley and season with more salt and pepper if desired.
Add garnishes of choice and enjoy warm!
❤Rachel
