Loaded with veggies and a homemade chicken stock, this Chicken Tortilla Soup is topped with shredded cheese, chunks of avocado, and crunchy tortilla strips, making it absolute perfection.
1: Add 10 cups of water to a large pot with chicken, 1.5 white onion, 8 garlic cloves, 2 bay leaves, 1 bunch cilantro, 1 tbsp peppercorns and bullion.
2: Bring to a simmer for 25 minutes, then remove chicken and allow to cool several minutes before shredding.
3: While chicken is cooking, add 2 inches of avocado oil to a deep skillet and heat over medium high.
4: Add tortilla strips and fry until golden brown. Remove from oil, set aside on a paper towel lined plate and season lightly with salt.
5: Add tomatoes to broth and cook uncovered for 15 minutes. Remove tomatoes and add to a blender.
6: Strain veggies from chicken broth and return to pot.
7: Add 2 cups chicken stock to blender along with 0.5 white onion, 2 garlic cloves, cumin, paprika, smoked paprika, chili powder, and 1 tsp salt.
8: Add tomato sauce back into the pot with your broth and bring to a simmer.
9: Once simmering, add your shredded chicken and allow soup to simmer for ten minutes longer.
10: To serve, top with melted cheese, avocado, tortilla strips, jalapeno, cilantro and a squeeze of lime.
