30-Minute Healthy Chicken Tortilla Soup

• 2 Tablespoons Olive Oil, Divided
• 1 pound Skinless Boneless Chicken Breast, Cut Into Bite Size Pieces
• 1 Onion, Chopped
• 3 cloves Garlic, Minced
• 2 Jalapenos Seeded And Minced
• 3 Tablespoons Flour (use Gluten Free In Needed)
• 1 Tablespoon Chili Powder
• 2 teaspoons Cumin
• 1 teaspoon Oregano
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Cinnamon (optional, But Recommended)
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Apple Cider Vinegar
• 8 cups To 10 Cups Low Sodium Chicken Broth
• 1-1/2 cup Cooked Rice Or Quinoa
• Salt And Pepper, to taste
• 1 Lime, Juiced
• Sliced Avocado, Chopped Cilantro, Sliced Jalapeno, Lime, Tortilla Chips, For Topping

1. Add 1 tablespoon olive oil to a large heavy-bottomed pot over medium high heat. Add chicken and cook through. Remove chicken from pot and set aside.
2. Add remaining oil to pot and saute onions, garlic, and jalapenos until soft, about 5 minutes. Stir in flour and cook 1 minute. Add chili powder, cumin, oregano, garlic powder, cinnamon, tomato paste, and apple cider vinegar. Stir to combine.
3. Add cooked chicken and broth to pot and bring to a boil. Once boiling, stir in cooked rice and cook an additional 2 minutes. Season with salt and pepper to taste and finish off with lime juice.
4. Serve warm with toppings.

olive oil, chicken, onion, garlic, flour, chili powder, cumin, oregano, garlic, ubc, tomato paste, apple cider vinegar, chicken broth, quinoa, salt, avocado

Taken from tastykitchen.com/recipes/soups/30-minute-healthy-chicken-tortilla-soup/ (may not work)