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Chicken Tortilla Soup With Bare Bones® Bone Broth

Chicken Tortilla Soup With Bare Bones® Bone Broth

Directions

Prep

30 min

Cook

60 min

Total

60-90 min

Ingredients

1 1/2 lbs. boneless skinless chicken thighs (or breasts)

1 yellow onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

2 zucchini, chopped

2 cup shredded cheddar cheese

1/4 cup sour cream

1 15oz. can of black beans, drained

1 14.5 oz. can fire-roasted diced tomatoes

1 14.75 oz. whole kernel fire-roasted corn

1 small jalepeno chopped

2 tbsp. olive oil

4 tsp. Mild BBQ Rub

1 tsp. Woodfired Garlic Rub

1 tsp. Tequila Lime BBQ Rub

3 16oz. Bare Bones® Chicken Bone Broth

1/4 cup cilantro

1 lime, sliced

2 cups blue corn tortilla chips

1 avocado, sliced

  1. Step 1

    Combine Mild BBQ Rub, Tequila Lime BBQ Rub and Woodfired Garlic in a small bowl. Season chicken liberally on both sides with seasoning mixture. Set aside for 10 minutes

  2. Step 2

    Heat olive oil in a large pot over medium-high heat.

  3. Step 3

    Add chicken, cook for 7-9 minutes on each side or until chicken is no longer pink inside. Internal temperature should reach 165°F. Remove chicken, set aside. When chicken has cooled, chop or shred to desire thickness.

  4. Step 4

    Add zucchini, bell peppers, onion, and jalepeno. Saute vegetables for 5-7 minutes, or until slightly tender.

  5. Step 5

    Add corn, fire-roasted tomatoes, black beans, and Bare Bones® Chicken Bone Broth.

  6. Step 6

    Bring to a light boil, then reduce heat to low.

  7. Step 7

    Add chicken and simmer on low for 20 minutes.

  8. Step 8

    Serve with choice of toppings. Enjoy!

30 min Prep

60 min Cook

8 Servings

Ingredients

1 1/2 lbs. boneless skinless chicken thighs (or breasts)

1 yellow onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

2 zucchini, chopped

2 cup shredded cheddar cheese

1/4 cup sour cream

1 15oz. can of black beans, drained

1 14.5 oz. can fire-roasted diced tomatoes

1 14.75 oz. whole kernel fire-roasted corn

1 small jalepeno chopped

2 tbsp. olive oil

4 tsp. Mild BBQ Rub

1 tsp. Woodfired Garlic Rub

1 tsp. Tequila Lime BBQ Rub

3 16oz. Bare Bones® Chicken Bone Broth

1/4 cup cilantro

1 lime, sliced

2 cups blue corn tortilla chips

1 avocado, sliced

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