| 10 | 30 | 200 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 10 small tortilla(s) | Tortilla, corn (cut into wide strips) |
| 1 tsp | Kosher salt |
| 2 tbsp | Avocado oil |
| 1 cup sliced | Yellow onion |
| 1 medium pepper(s) | Jalapeno pepper |
| 4 cup | Chicken broth (stock) |
| 4 clove(s) | Garlic |
| 1 tbsp | Chili powder |
| 1 tbsp | Lime juice (fresh) |
| 2 tsp | Salt |
In a large soup pot, combine the chicken and all other ingredients except for the tortillas and bring to a boil. Simmer for 15 minutes more and then set aside.
Meanwhile, bake the tortilla strips in the oven at 350*F for 15 minutes.
Serve soup topped with tortilla strips and sour cream.
Tip: add a protein like black beans or pulled chicken
| Grain | 0.9 |
| Vegetables | 0.4 |
