A twist on traditional bone broth for Taco night, this Nutritious Chicken Tortilla Soup is packed with hidden veggies and flavor, topped with your favorite taco fixings.
1: In a dutch oven, add the chicken, carrots, celery, onion, fire roasted tomatoes, bay leaf, garlic, and a good pinch of salt and pepper, along with enough water to cover all ingredients.
2: Place the lid on, pop it onto the stovetop and bring to a boil, then reduce to a simmer for 90 minutes to 2 hours.
3: Remove the lid and turn off the heat.
4: Take out the chicken and set it aside to remove the skin and bones, then shred the chicken.
5: Place all of the veggies from the broth into a blender along with a cup of broth and chiles, and blend until fully pureed.
6: Add all the leftover broth and pureed veggies back into the dutch oven or a slow cooker and stir to combine.
7: Pour in the taco seasoning.
8: Add in the beans and shredded chicken.
9: Simmer for 5-10 minutes or keep warm in the slow cooker until ready to enjoy.
10: Serve with your favorite taco toppings.
