One of Dr. Jen’s favourite hearty and healthy soups – Tortilla Soup. The only way to improve on this fantastic recipe was to add Chicken bone broth! The soup is chunky with chicken and avocado, but it’s the tortillas that give it a slight thickness and a special flavour. We also added refried beans to this Tortilla Soup with Bone Broth recipe plus it tastes amazing and delicious with the cheddar, lime and cilantro on top!
Tortilla Soup is a classic Mexican dish that has a tomato and broth base. Typically it is filled with vegetables and chicken, though pork or turkey can also be used in place of the chicken.
Recipe adapted from foodandwine.com
How to Make It
In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the Chicken BONED broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through about 1 minute. Stir in the avocado.
To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.