Healthy Chicken Tortilla Soup with Chicken and Sweet Potato
A warm embrace of comfort in every spoonful.
🍽4 serv
⏱45 min
Heat the oven to 375F.
Cut corn tortillas into strips.
Place the tortilla strips on a baking sheet and transfer to the oven. Cook until crispy and brown, 8 to 10 minutes.Meanwhile, in a large pot over medium-high heat, warm oil.
Add the onion and garlic and cook until the onion is soft, 4 to 6 minutes.
Add the sweet potato, oregano, cumin and chili powder and cook until fragrant, about 1 minute. Then add the tomatoes and broth. Cook, partially covered, until the flavors start to meld, 10 to 12 minutes.
Add the zucchini and chicken and cook until the zucchini is soft, 10 to 12 minutes.
Add salt to taste.
Remove from the heat and stir in as much lime juice as you'd like.
Place the tortilla strips in bowls.
Pour the soup over and add as many toppings as youd like.
