- 1/2 onion diced
- 1 clove garlic minced
- 1 TBSP olive oil
- 1 14 oz can tomato sauce
- 1 14 oz can diced tomatoes
- 1 can corn
- 1 jalapeno diced
- 1 zucchini cubed
- 1 carrot cubed
- 1 TBSP cumin
- 1/4 tsp crushed red pepper
- 1 lb cooked chicken shredded
- 2 cups Erie Bone Broth Chicken Broth
- juice from 1 lime
- 1 bunch of cilantro chopped
In a stock pot, heat oil and add onions and garlic.
Cook until onions are translucent and soft.
Add Erie Bone Broth Chicken Broth and remaining ingredients, bring to a boil.
Boil until carrots are tender, then reduce heat to simmer.
Serve with tortilla strips, cheese, sour cream, and avocado.
Recipe inspired by: https://ohsodelicioso.com/turkey-tortilla-soup-thanksgiving-leftover-idea/
Image from Flickr: https://www.flickr.com/photos/jcohen97/6749770299