Chicken Tortilla Soup

Hello all.  And HAPPY NEW YEAR!  I’ve come out of blogger retirement to bring to you one of my FAVORITE soup recipes.  I figured since I was making it (and it’s the why not share it?  I love it when people share good recipes with me.  Foolproof ones.  Ones that are going to be delicious every.single.time you make them.  After all, it is January and most of us are freezing are beejeezus off.  A good soup is just what everyone is craving to keep their belly’s nice and warm.  I don’t know about you, but I could eat soup every day.   Not canned soup.  Yuck.  They are either filled with sodium or taste like crap.  Make a good homemade soup and than either eat it all week or freeze some!  Soup holds up really well when frozen.  Today I’m sharing my tortilla soup recipe.  I feel like it’s really  hard to find good tortilla soup at a restaurant.  It’s either too chunky or has way too much cumin.  I loathe cumin.  This will be your new go-to tortilla soup recipe.  I PROMISE.  It will be the best you have.  And I don’t lie. It’s healthy too.

Okay, let’s get started shall we?

Roughly chop 1 small onion, 2 medium sized jalapeños and mince 2 TBS of garlic.  Heat 2 TBS. of olive oil and then add onions.  Cook 2-3 minutes until soft and translucent.  ***Doesn’t matter how big you chop your ingredients because we are going to puree.***

Once the onions are translucent, add the jalapeño’s and garlic…cook for another couple minutes

Once everything is soft, add 1 14.5 oz can of HUNTS Fire Roasted Diced Tomatoes and 6 cups of Low Sodium Chicken Broth.  Bring it to a boil.

Once boiling, add 3 large chicken breasts.  Reduce heat and simmer 30-40 minutes until breasts are cooked through.

Meanwhile, juice 2 limes.  When breasts are cooked remove them from the pot and shred all of the meat.

This is one of my FAVORITE kitchen tools.  Do you have one?  It’s an immersion blender.  It’s like a blender on a stick!  Super easy to use and clean.

Take the immersion blender and blend the soup until smooth.  About a minute or 2.  This makes the soup nice and creamy (minus the cream.) Then, Add the lime juice and as much frozen corn as your little heart desires.  I usually do a half bag.

Add a little salt, then taste!  Now you are ready to assemble.  In a bowl, put some of the shredded chicken and then ladle on the broth.  Now, the best part…TOPPINGS!  Add some shredded cheese, sliced avocado, sour cream and some tortilla strips.  YUM, YUM, YUM.  Feel free to add black beans or cilantro as well!  


2 tablespoons olive oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 Bag of frozen corn
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
Sour Cream

1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Tortilla Strips or Crushed Chips

In a large saucepan heat the olive. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth and tomatoes in and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 30 to 40 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Blend with an immersion blender until smooth.  Add lime juice and salt to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with strips, avocado slices, cheese and sour cream.


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