Moringa Chicken Tortilla Soup
Servings
161 cup
Servings
161 cup
Ingredients
  • 2Tbsp olive oilsaute
  • 1 onionfinely chopped
  • 2Tbsp garlicminced
  • 2-3 jalapenofinely chopped
  • 7cups tomatoes diced or crushedwith juice/optional fire roasted
  • cuminto taste
  • chili powderto taste
  • pink Himalayan saltto taste
  • black pepperto taste
  • 4cups bone brothadjusting amount to preferred consistency
  • 2 cups corn
  • 3.5cups black beansrinsed thoroughly
  • 2 red peppersdiced
  • 1.5cups Chickenmore per preference
  • 1 bunch cilantrochopped
  • 2cups moringachopped /or to taste
Moringa Cream
  • 1 cup full fat sour cream
  • 1Tbsp Moringa powderor to taste
  • 1-2 juice from lime
  • zest lime(optional)
  • sprinkle cayenne pepper
Additional Toppings
  • Tortillas/ chips
  • Avocadodiced or sliced
  • cilantrochopped
  • green onionsfinely chopped
  • fresh Moringa leavesstems removed and chopped
  • pepper-jack cheeseshredded (cheese of choice)
  • spritz of lime juice
  • black olivessliced
  • additional jalepenos
Instructions
  1. Roast or Boil Chicken. Remove from bone and set aside. Prepare bone broth or use store-bought chicken broth.
  2. If making your own fire roasted tomatoes, prepare ahead of time.
  3. In large stock pot, heat olive oil to medium/high.
  4. Saute minced garlic, diced onions, and jalapeños for several minutes.
  5. Add tomatoes and chicken broth. Bring to a boil then reduce to simmer.
  6. Add seasoning: cumin, chili powder, cayenne, salt and pepper to taste
  7. Stir in corn, black beans, red peppers, and chicken. Simmer till warm.
  8. Stir in cilantro, Moringa, and optional lime juice.
  9. Grill tortillas and cut into strips
  10. Serve warm with your preferred topping.
Moringa Cream
  1. Simply whip all the ingredients together in a small bowl. Adjust to taste.
  2. Dollop a top filled soup bowl or stir into cooling soup (if it’s too hot, it gets a bit chunky in appearance) for a creamier texture.