Chicken Tortilla Soup With Bare Bones® Bone Broth


30 min


60 min






  • 1 1/2 lbs. boneless skinless chicken thighs (or breasts)
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 zucchini, chopped
  • 2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1 15oz. can of black beans, drained
  • 1 14.5oz. can fire-roasted diced tomatoes
  • 1 14.75oz. whole kernal fire-roasted corn
  • 1 small jalepeno chopped
  • 2 tbsp. olive oil
  • 4 tsp Kinder's Mild BBQ Rub
  • 1 tsp Kinder's Woodfired Garlic Rub
  • 1 tsp Kinder’s Tequila Lime BBQ Rub
  • 3 16oz. Bare Bones® Chicken Bone Broth
  • 1/4 cup cilantro
  • 1 lime, sliced
  • 2 cups blue corn tortilla chips
  • 1 avocado, sliced


  1. Combine Mild BBQ Rub, Tequila Lime BBQ Rub and Woodfired Garlic in a small bowl. Season chicken liberally on both sides with seasoning mixture. Set aside for 10 minutes. 
  2. Heat olive oil in a large pot over medium-high heat.
  3. Add chicken, cook for 7-9 minutes on each side or until chicken is no longer pink inside. Internal temperature should reach 165°F. Remove chicken, set aside. When chicken has cooled, chop or shred to desire thickness. 
  4. Add zucchini, bell peppers, onion, and jalepeno. Saute vegetables for 5-7 minutes, or until slightly tender.
  5. Add corn, fire-roasted tomatoes, black beans, and Bare Bones® Chicken Bone Broth. 
  6. Bring to a light boil, then reduce heat to low.
  7. Add chicken and simmer on low for 20 minutes. 
  8. Serve with choice of toppings. Enjoy! 


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