This gluten free and dairy free soup, made with nutritious bone broth has us excited for Winter and what comes with it. Delicious hearty meals paired with cosy nights but the fire is what Winter is all about and staying healthy throughout the cooler months is easy when dinner is as tasty as this.
Soup is always popular in Winter and pairing it with the rich nutrients found in bone broth is perfect for keeping you healthy from the inside out.
We found this recipe on Kettle & Fire blog post who have their own range of bone broth, but there site was full of new recipe ideas for gluten free, paleo, kept and gut-friendly recipes for you to be inspired.
This recipe can be made using pre-made bone broth available at your supermarket or your own home made bone broth – Kettle & Fire have shared a recipe for chicken bone broth made in a. slow cooker – see the recipe here
Sourced: blog.kettleandfire.com
Ingredients
- 2 corn tortillas cut into strips
- 2 tablespoons avocado oil or olive oil
- 1 onion diced
- 1 clove garlic minced
- 1 sweet potato peeled and diced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or ground cayenne pepper
- 28 ounces fire-roasted diced tomatoes
- 4 cups Kettle & Fire Chicken Bone Broth
- 1 zucchini diced
- 2 cups cooked shredded chicken (from rotisserie chicken or boneless, skinless chicken breasts)
- Kosher salt
- 3 limes cut in quarters
- Optional toppings: Fresh cilantro cherry tomatoes, radish, yogurt
Instructions
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Heat the oven to 375°F. Place the tortilla strips on a baking sheet and transfer to the oven. Cook until crispy and brown, 8 to 10 minutes.
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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.
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Add the zucchini and chicken and cook until the zucchini is soft, 10 to 12 minutes. Add salt to taste.
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Remove from the heat and stir in as much lime juice as you’d like.
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Place the tortilla strips in bowls. Pour the soup over and add as many toppings as you’d like
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