Chicken Tortilla Soup

Deb Rosdahl


Great on a cold day!


★★★★★ 2 votes

10 Min
25 Min


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2 can(s)
chicken breast, chunky (shred in processor)
1 Tbsp
olive oil, light
1 tsp
chili powder
1/2 tsp
1/2 tsp
sea salt, fine or coarse
red pepper, diced
2 clove
garlic, minced or grated
1 small
onion, diced
1 can(s)
diced tomatoes
4 c
low-sodium chicken broth
2 c
blue tortilla chips, handful or more slightly crushed into large pieces
1/2 c
monterey jack cheese, grated
1 bunch
cilantro, fresh
1 tsp
sour cream, lite or yogurt for topping
1 small
avocado, diced for topping

How to Make Chicken Tortilla Soup


  • 1In a large soup pot, combine olive oil, shredded chicken, 1/4 tsp chili powder, cumin & salt. Cook until heated through.
  • 2Add onion, garlic and red pepper and cook until soft; about 6 minutes and add the remaining chili powder, tomatoes, broth and water and simmer 25 minutes.
  • 3Stir in a handful of blue tortilla chips.
  • 4Serve in individual bowls garnished with avocado, cheese, cilantro and a dollop of sour cream & serve warm.
  • 5Add extra tortilla chips on sides of individual soup plates, enjoy!

Printable Recipe Card

About Chicken Tortilla Soup

Course/Dish: Soups, Chicken Soups
Other Tag: Quick & Easy

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