Chicken Tortilla Soup

A cozy, flavor-packed soup that’s built layer by layer for richness and depth. Everything comes together into a warm, satisfying bowl that feels both balanced and comforting. It’s the kind of soup that’s just as good for a weeknight dinner as it is made ahead and enjoyed throughout the week.

Serves: 8 | Time: 1 hour 15 minutes

Ingredients

Soup

• 1/3 cup avocado oil

• 8 corn tortillas, cut into bite size pieces

• 1 medium yellow onion, diced

• 1/2 cup fresh cilantro, chopped

• 6 cloves (2 Tbsp) garlic, minced

• 1 can (28 oz) crushed tomatoes [1]

• 8 cups chicken broth [2]

• 2 Tbsp cumin

• 1 Tbsp chili powder

• 1 tsp oregano

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 3 bay leaves

• 4 skinless boneless chicken breasts

Toppings

• 3 Tbsp avocado oil

• 4 corn tortillas, cut into strips

• Salt, to taste

• 2 limes, quartered

• 2 avocados, diced

• 2 cups (8 oz) Monterey Jack cheese, shredded

• Sour cream

Instructions

1. Prep all ingredients to the specifications above.

2. Make the soup.

   1. In a large pot, heat oil on medium.

   2. Add tortilla pieces, onion, cilantro, and garlic. Sauté until fragrant, about 3 minutes.

   3. Add tomatoes. Mix well.

   4. Increase heat to high and bring to a boil.

   5. Add chicken broth, cumin, chili powder, oregano, smoked paprika, cayenne, and bay leaves. Mix well.

   6. Reduce heat to low-medium. Add chicken breasts.

   7. Simmer until chicken is cooked through, about 15 minutes.

   8. Use a slotted spoon or fork to remove the bay leaves. Discard.

   9. Use a slotted spoon or fork to remove the chicken. Transfer to a cutting board. Shred and return to the soup.

   10. Continue simmering for another 15 minutes.

3. Make tortilla chips for topping.

   1. Prep a plate with a paper towel.

   2. Heat oil in a large skillet over medium heat.

   3. Add tortilla strips and fry until golden, about 5 minutes. Stir frequently.

   4. Transfer cooked tortilla chips to prepped plate. Sprinkle with salt.

4. Serve [3] with toppings and enjoy!

Allergen Alterations

Milk-free: do not use cheese and sour cream for toppings, or replace with dairy-free alternatives, such as Violife Mexican Style Shreds and Violife Just Like Sour Cream

Notes

[1] Using crushed tomatoes rather than diced reduces bitterness.

[2] Use full sodium broth, or if using a reduced sodium, add 1-2 tsp of kosher salt.

[3] Can be made ahead. Chill uncovered in pot until cold, then cover. When ready to serve, reheat on stove by bringing soup to a simmer.