Healthy Chicken Tortilla Soup with Chicken and Sweet Potato

10 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 375°F.
2. 02

   Cut Tortilla Strips

   Cut the corn tortillas into thin strips.
3. 03

   Bake Tortilla Strips

   Spread the tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes, until they're crispy and golden brown.
4. 04

   Sauté Onion and Garlic

   In a large pot, warm the avocado oil over medium-high heat. Add the chopped onion and garlic, cooking for 4 to 6 minutes until the onion softens and turns translucent.
5. 05

   Simmer Soup Base

   Stir in the sweet potato, oregano, cumin, and cayenne pepper. Cook, stirring constantly, for about 1 minute, until the spices are fragrant.

   Pour in the canned tomatoes and chicken bone broth. Bring the mixture to a simmer, then partially cover the pot and let it cook for 10 to 12 minutes, allowing the flavors to deepen.

6. 06

   Add Zucchini and Chicken

   Add the zucchini and cooked chicken to the soup. Continue to simmer for another 10 to 12 minutes, or until the zucchini is tender.
7. 07

   Season with Salt

   Season the soup with kosher salt to your liking.
8. 08

   Finish with Lime

   Take the pot off the heat and stir in the fresh lime juice. Add as much as you like; it really brightens up the soup.
9. 09

   Serve Tortilla Strips

   Divide the crispy tortilla strips among serving bowls.
10. 10

    Ladle Soup

    Ladle the hot soup over the tortilla strips. Add any extra toppings you prefer.