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Chicken Tortilla Soup With Bare Bones® Bone Broth


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


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

Step 2

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

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

Add chicken and simmer on low for 20 minutes.

Step 8

Serve with choice of toppings. Enjoy!

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