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Ingredients

• 1 tablespoon olive oil
• 1 small onion chopped
• 1 garlic clove minced
• ½ jalapeno pepper chopped
• 1 cup fresh corn
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon cayenne powder
• 5 cups Kettle & Fire Chicken Bone Broth
• 1 medium tomato chopped
• ¾ cup organic canned tomato sauce
• 1 cup cooked chicken breast shredded
• 1 avocado
• 1 corn tortilla sliced into thin strips
• ½ tablespoon cilantro roughly chopped

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Ready In 35 Minutes

Servings: 3

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Cooking Instructions

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Step 1

• In a large stock pot over medium heat, warm the olive oil.
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Step 2

• Add the onion, garlic and jalapeno, and cook until onions are translucent, about 5 minutes.
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• Length: 5 minutes

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Step 3

• Add the remaining ingredients, minus the avocado, tortilla and cilantro. Turn the heat down to a simmer and cook, stirring occasionally, for 20 minutes.While the soup cooks, crisp the tortilla. On a medium non-stick pan over high heat, add the tortilla strips and cook, stirring, until golden brown on both sides.
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• Length: 20 minutes

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Step 4

• Pour the soup into large bowls and garnish with avocado, tortilla strips and cilantro.
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