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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 pieces - Corn Tortillas (sprouted, organic)
  • 2 each - Avocados, Peeled and sliced
  • 12 ounces - Chicken Breast Halves, boneless, skinless
  • 1/2 cups - Onion, Chopped
  • 1 cloves - Garlic, pressed
  • 1/4 teaspoons - Chili Powder
  • 1/4 teaspoons - Ground Cumin
  • 24 ounces - Chicken Broth
  • 14 ounces - Diced Tomatoes, undrained
  • 4 ounces - Chopped Green Chilies, undrained
  • 4 teaspoons - Cilantro, Fresh, snipped
  • ounces - Cheddar Cheese, Raw, shredded
  • 4 slices - Lime, Fresh, thick
  • -
  • Directions:

    Preheat oven to 400. Cut tortillas into ½-inch strips. Place in bowl with 2 T coconut oil and ½ tsp sea salt, stir to coat. Or, just spray the tortillas with water and sprinkle with salt. Place on flat baking stone. Bake 7-8 minutes until VERY brown and crisp.
    (It’s best to boil chicken pieces and debone; this is more healthy than cooking boneless chicken.) Cut chicken into ½-inch pieces. Heat Stockpot over medium-high heat. Add chicken; cook and stir 3 minutes. Add onion, garlic, chili powder and cumin. Cook and stir 2 minutes. Add broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
    Divide tortilla strips and avocado slices among 4 bowls. Ladle soup over tortillas. Shred cheese over top. Sprinkle soup with cilantro. Garnish each bowl with lime slice, if desired.

    Brief Description

    A great soup for a rainy day!

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 10 min

    Posted By:


    Posted On:

    August 10, 2013

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