Chicken Tortilla Soup

Deb Rosdahl


Great on a cold day!


★★★★★ 2 votes

10 Min
25 Min


  • 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
  • 1
    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
  • 1
    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


  1. In a large soup pot, combine olive oil, shredded chicken, 1/4 tsp chili powder, cumin & salt. Cook until heated through.
  2. Add 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.
  3. Stir in a handful of blue tortilla chips.
  4. Serve in individual bowls garnished with avocado, cheese, cilantro and a dollop of sour cream & serve warm.
  5. Add 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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