Chicken Tortilla Soup

Ingredients

• Chicken thighs

  meat/protein
  2.5 lb

  $11.25
• Crushed tomatoes (can)

  pantry
  3 can

  $6.00
• Chicken broth

  pantry
  7.5 cup

  $3.00
• Black beans (can)

  pantry
  2 can

  $2.40
• Frozen corn

  produce
  2.5 cup

  $1.00
• Yellow onion

  produce
  2 onion

  $2.00
• Corn tortillas

  pantry
  20 tortilla

  $4.00
• Cumin

  spices
  5 tsp

  $0.25
• Lime

  produce
  2.5 lime

  $1.25
• Cilantro

  produce
  1 bunch

  $1.50
• Avocado

  produce
  3 avocado

  $3.75

Instructions

1. 1

   Slice tortillas into strips, toss with oil and salt, bake at 400°F for 8 min until crisp.

2. 2

   Sauté onion, add cumin and salt, toast 1 min.

3. 3

   Add tomatoes, broth, chicken. Simmer 25 min.

4. 4

   Pull chicken, shred, return. Add beans and corn.

5. 5

   Bowl, top with avocado, cilantro, lime, tortilla strips.

Prep Timeline

Firehouse Notes

• Crisp strips on top, never in the soup until serving.
• Crew adds toppings themselves — keeps strips crispy.