This bold and comforting chicken tortilla soup is a fiesta in a bowl. It's warm, a little spicy, super satisfying — basically everything you want in a bowl.
Gather everything you need. Wash your limes. Cut them in half. Peel and dice your onion and mince your garlic.
Add some olive oil or avocado oil to a pan and let it get hot. Add in your onion and garlic. Let the onions become translucent. This will take a few minutes.
Add in your chicken, better than bullion, salsa, garlic powder, onion powder, chilli powder, and a little salt and pepper, and bone broth. Let simmer until the chicken is fully cooked. Remove it, shred it, then add it back into the pot.
Add in your drained and rinsed cannellini beans and corn. Simmer for about ten minutes then squeeze in your lime juice. Serve hot with your favorite toppings and a side of bread.
Notes
Best served hot with fresh bread and your favorite toppings. We like: tortilla chips, avocado, sour cream, cheddar cheese. Enjoy!If you want some extra veggies:
If you want to add some extra veggies, I like to add a bag of frozen cauliflower and cook it diced up very small. Put it right in with the chicken. If you want to make it smoother and use an immersion blender, make sure you do that before adding the chicken.
Extra Protein
For extra protein and creaminess, skip the sour cream and add plain greek yogurt.
Be sure you use bone broth instead of chicken stock or water.