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Chicken Tortilla Soup

two bowls of chicken tortilla soup with a bowl of limes
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5 from 2 reviews

Bright, with subtle heat—this chicken tortilla soup will hit the spot.

  • Author: Becky Schmieg
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup
  • Cuisine: Mexican

Ingredients

Units Scale
  • 3 tbsp coconut oil
  • 1 cup chopped onion ((any type))
  • 1/2 cup chopped belle pepper
  • 1 clove garlic (minced)
  • 1 can diced green chiles
  • 1 zucchini (grated)
  • 1 can diced tomatoes (drained)
  • 1 cup frozen corn
  • 2 1/2 tbsp cumin
  • 1 tsp smoked paprika
  • 3 tsp salt ((2 for soup, 1 for tortilla strips))
  • 1 tsp pepper
  • 1 tsp sugar
  • 2 cups water
  • 1 quart chicken stock*
  • 1 lb cooked shredded chicken
  • 1 lime ((zest and juice), plus more for serving)
  • 1/3 cup cilantro (chopped)
  • 12 corn tortillas (cut into strips )
  • avocado (for serving)

Instructions

  1. Cook onions and peppers in 1 tbsp coconut oil until translucent. Add garlic and cook for 1 minute. Add green chiles, zucchini, tomatoes, corn, cumin, paprika, 1/2 tsp pepper and sugar. Cook for 3 minutes. Add chicken stock and water and bring to a boil over medium heat.
  2. Once boiling, reduce heat to simmer and add cooked chicken. Taste for salt. Add by the 1/2 tsp until it tastes good to you. (I added 2 tsp) Cover and make the tortilla strips.
  3. Heat the remaining 2 tbsp of coconut oil in a non-stick or cast iron skillet over medium-high heat. Once melted + hot, add the tortilla strips. Stir/turn frequently and cook until browned + crisped. Add 1 tsp salt, 1/2 tsp pepper and the zest from one lime to tortilla strips.
  4. Add juice from one lime and cilantro to soup just before serving.
  5. Serve soup topped with tortilla strips, avocado, extra lime wedges and hot sauce if desired.
  6. Enjoy!

Notes

*I like to use chicken stock and water in order to control the salt level. Once I add the broth and water and the soup comes to a simmer, I taste and add salt by the 1/2 tsp until it tastes right to me. I recommend trying this! It’s amazing to see how much salt alone transforms the flavor. 

*You can just use all chicken stock (1 1/2 quarts) and no water if you want. You will just likely need to add less salt. 

Find it online: https://www.figjar.com/healthy-chicken-tortilla-soup/