The Best Chicken Tortilla Soup
  • Email Email
  • Print Print

The Best Chicken Tortilla Soup

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Servings: 4

Delicious soup and great for leftovers! Time saving tip: Put the chicken breasts in a crockpot. Add some sea salt, garlic powder, black pepper, and about 1/2 cup of chicken stock and cook on low for 4-6 hours. You have shredded chicken with very little effort!


    14 oz. crushed tomatoes, canned

    1 lbs. cooked chicken

    2 tbsp. cilantro

    sea salt to taste

    2 tsp. avocado oil

    1/2 med. yellow onion

    2 clove garlic

    1/2 tbsp. paprika

    1/2 tbsp. chili powder

    1 tsp. ground cumin

    cayenne pepper to taste

    24 fl oz. chicken broth

    1/2 lime


Heat olive oil in a large pot over medium heat. Add chopped onion, chopped garlic, and spices to the pot and cook, stirring, for 5 minutes. Add chicken broth, crushed tomatoes, sea salt, and cilantro. Bring to a simmer. Cook, uncovered, for 30 minutes. In a blender (or using an immersion blender), puree the soup in batches; pour it back into the pot. Add the shredded chicken and juice of ½ lime to the pot, and bring the soup back to a simmer. Simmer until just cooked through (should only take a couple minutes).