Floral Separator

Shredded Chicken Tortilla Soup

1 small corn tortilla Cooking spray 5 teaspoons canola oil 1 ½ cups chopped zucchini 1 cup chopped onion ¼ cup chopped cilantro 1 tablespoon chopped jalapeño Pinch of salt 2 garlic cloves, minced 2 bay leaves 1 ½ tablespoons chili powder


– 1 tablespoon ground cumin – 4 cups chicken or vegetable broth – 1 (14.5-ounce) can diced tomatoe – ¾ cup canned black bean – ½ teaspoon salt – 8 ounces cooked chicken, shredded – ½ cup sliced avocado – ½ cup cilantro leave – 4 lime wedge


Preheat your oven to 375°F.

Cut the tortilla into thin strips and place them on a baking sheet. Spray them with cooking spray and bake for 10 minutes until crispy. 

In a large pot, heat the canola oil over medium heat. Add the zucchini, onion, chopped cilantro, jalapeño, a pinch of salt, minced garlic, and bay leaves. 

Stir in the chili powder and cumin, then pour in the chicken or vegetable broth and diced tomatoes. Bring the mixture to a boil. 

Add the black beans, salt, and shredded chicken to the pot. Let it simmer for about 5 minutes. Remove and discard the bay leaves.

Divide the soup into 4 bowls. Top each bowl with the baked tortilla strips, sliced avocado, cilantro leaves, and a lime wedge.