Tomato Gazpacho Chicken Tortilla Soup

Recipe by: Marlena Kurr from @zestmylemon
Servings: 6-8 servings

Sometimes, all you need is a warm bowl of Chicken Tortilla soup.

This weeknight Tomato Gazpacho Chicken Tortilla Soup recipe by Marlena Kurr will have you feeling satisfied and healthy all year long — featuring savory Tomato Gazpacho hearty shredded chicken, freshly sliced avocado, and herbs!

INGREDIENTS:

• 2 bottles of Medlie Tomato Gazpacho
• 1 lb. boneless skinless chicken breast
• 4 cups water
• 2 tbsp avocado oil
• 1 onion, finely chopped
• 1 tomato, diced
• 2 cloves garlic, finely chopped
• 2 tsp ground cumin
• 1 can black beans, drained and rinsed
• 1 can whole corn kernels, drained and rinsed
• Salt & pepper, to taste

Garnish Suggestions:

• Lime wedges
• Fresh cilantro
• Avocado
• Crushed tortilla chips
• Shredded cheese
• Sour cream

INSTRUCTIONS:

• Add the chicken and 4 cups of salted water to a pot on the stovetop and bring to a boil.
• Cover and continue to boil, lowering heat as necessary until the chicken is cooked through and tender — approximately 20 to 25 minutes.  
• Remove the chicken from the water, reserving the broth, and set aside to cool.  
• While the chicken cools down in temperature, heat the avocado oil on medium-high heat in a large pot on the stove top.  
• Add the onion, tomato, and cumin — sauté for 3-4 minutes then add the garlic.  
• Continue to cook the veggies for 3-4 minutes until onions become translucent.  
• Add Tomato Gazpacho to the pot with the cooked veggies, and mix with the reserved chicken broth — then, add the black beans and corn.  
• Bring to a boil, reduce heat and simmer for 5 minutes.  
• While the soup simmers, shred the cooked chicken breast and add to the pot. Continue to simmer for approximately 4-6 minutes.  
• Season with salt and pepper to taste.  
• Top with your choice of garnishes! We love them all!