Quick Tortilla Soup
2 cans Hatch Organic Red Enchilada Sauce
2 1/2-3 c bone broth
1 tsp sea salt, to taste
2 tbsp extra virgin olive oil
2-3 boneless, skinless chicken breasts
TOMATO SAUCE INGREDIENTS:
- 1/2-1 yellow onion
- 1 jalapeno, deseeded/deveined
- 3-4 cloves of garlic
- 2 large tomatoes
Shredded chicken (I used leftover chicken): I make an Instant Pot batch weekly:
Pressure cook 3 chicken breasts (on trivet) with 1 c water for 8 minutes.
In a large pot, on medium heat, cook the tomato sauce blend for a few minutes, then add bone broth, enchilada sauce, and cook for 20 minutes (covered).
Garnish with avocado, diced cilantro and red onion, lime juice, shredded cheez, vegan sour cream, or a dollop of dairy-free yogurt.