Healthy Chicken Tortilla Soup with Chicken and Sweet Potato

Name: Healthy Chicken Tortilla Soup with Chicken and Sweet Potato
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 pieces Corn (2 corn tortillas cut into strips); 2 tbsp Avocado Oil (2 tablespoons avocado oil); 1 piece Yellow Onion (1 onion diced); 1 piece Garlic (1 garlic clove minced); 1 piece Sweet Potato (1 sweet potato peeled and diced); 2 tsp Dried Oregano (2 teaspoons dried oregano); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Cayenne Pepper (1 teaspoon chili powder or ground cayenne pepper); 28 oz Vine Ripened Tomato (1 28- ounce can fire-roasted diced tomatoes); 4 cup Chicken Bone Broth (4 cups chicken Bone Broth); 1 piece Courgette (1 zucchini diced); 2 cup Cooked Chicken (2 cups cooked shredded chicken); 0 pieces Kosher Salt (Kosher salt); 3 pieces Lime (3 limes cut in quarters)

50 minMexican

Servings4

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Gluten Free
Dairy Free

Steps

1Heat the oven to 375F.
2Cut corn tortillas into strips.
3Place the tortilla strips on a baking sheet and transfer to the oven. Cook until crispy and brown, 8 to 10 minutes.Meanwhile, in a large pot over medium-high heat, warm oil.
4Add the onion and garlic and cook until the onion is soft, 4 to 6 minutes.
5Add the sweet potato, oregano, cumin and chili powder and cook until fragrant, about 1 minute. Then add the tomatoes and broth. Cook, partially covered, until the flavors start to meld, 10 to 12 minutes.
6Add the zucchini and chicken and cook until the zucchini is soft, 10 to 12 minutes.
7Add salt to taste.
8Remove from the heat and stir in as much lime juice as you'd like.
9Place the tortilla strips in bowls.
10Pour the soup over and add as many toppings as youd like.