Tortilla Soup

Ingredienti

• 2 tbsp Avocado oil
• 1 diced Yellow onion
• 0.5 diced Red bell pepper
• Sea salt
• Black pepper
• 2 cloves minced Garlic
• 0.5 tsp Ground cumin
• 0.25 tsp Ground chipotle
• 0.25 cup chopped Fresh cilantro
• 2 cut into strips Corn tortillas
• 425g / 15oz Fire-roasted diced tomatoes
• 0.25 cup Water
• 750ml / 25.36fl oz Chicken broth
• 1 diced Zucchini
• 0.5 cup Frozen corn kernels
• 0.5 cup drained Cooked black beans
• 1 shredded Cooked chicken breast
• grated Monterey Jack cheese
• 1 diced Ripe avocado

Preparazione

1. Heat 2 tbsp Avocado oil in a medium Dutch oven over medium heat.
2. Add 1 diced Yellow onion and 0.5 diced Red bell pepper, season with Sea salt and Black pepper, and sauté for 5 minutes.
3. Add 2 minced Garlic cloves, 0.5 tsp Ground cumin, 0.25 tsp Ground chipotle, 0.25 cup chopped Fresh cilantro, and 2 cut into strips Corn tortillas. Sauté for 2 minutes.
4. Add 425g / 15oz Fire-roasted diced tomatoes and 0.25 cup Water, simmer for 5 minutes.
5. Add 750ml / 25.36fl oz Chicken broth, bring to a boil. Simmer for 20 minutes.
6. Blend the soup with an immersion blender.
7. Add 1 diced Zucchini, 0.5 cup Frozen corn kernels, and 0.5 cup drained Cooked black beans. Simmer for 5 minutes.
8. Add 1 shredded Cooked chicken breast (optional).
9. Serve with grated Monterey Jack cheese and diced Ripe avocado.