Easy & Hearty Chicken Tortilla Soup

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Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

A Hearty Chicken Tortilla Soup filled with vegetables, chicken, chipotle peppers and fresh cilantro. This is the best chicken tortilla soup, which I love to top with avocado. A healthy recipe that’s a definite crowd pleaser.

The Best Chicken Tortilla Soup

Let’s take a break from all the Christmas foods, shall we?

After all I am a human, not just a blogger. I don’t sit around and eat appetizers, desserts, and sip cocktails all day during the Christmas season! I have to feed the fam just like you all. So here’s an old recipe that’s a classic in our house during the colder months. I made it last week and realized the photos needed a major face lift!

hearty chicken tortilla soup in a large soup pot

Chicken Tortilla Soup is a favorite. It’s basically the lighter version of chili and a more flavorful version of chicken noodle soup. Ya feel me? And believe me, this version is packed with a whole lot of flavor with veggies that are snuck in!

How to Make Chicken Tortilla Soup from Scratch:

  1. Add chicken breasts to a pot filled with broth and cook the chicken through. Remove chicken from broth and shred. Reserve broth.
  2. To a large dutch oven add onions and garlic. Saute until translucent.
  3. Add in chipotle peppers and smoked paprika. Saute for 2 minutes.
  4. Add in diced fire roasted tomatoes, zucchini and squash. Cook for another 2-3 minutes.
  5. Next, add shredded chicken, reserved chicken broth, corn, lime juice and fresh cilantro.
  6. Bring to a boil and let simmer for 30 minutes.
  7. Serve. (top with avocado slices and fresh cilantro)

Is Chicken Tortilla Soup Healthy?

The answer is anything can if you are conscious what you’re adding to it. For example, everything added into the soup is “clean”, gluten free and paleo. I topped it with just avocado, sticking with the paleo theme. So honestly this soup is very healthy. However, if you want to top it with cheese, sour cream and tortilla chips well… that’s gonna add so more “unhealthy” elements to the soup. All that to say, be conscious of what you’re adding!

Can Chicken Tortilla Soup be Frozen?

Yes. Just allow the soup to cool. Place in a freezer storage bag or air tight container and place in freezer. Should keep up to 2 months. To thaw out, remove from freezer and place in refrigerator for 24 hours.

a soup laddle full of hearty chicken tortilla soup

Ok. So now you’re all set to eat the BEST Chicken Tortilla Soup of your life. I even gave Maddie some of this and she absolutely loved it. Especially the broth, girlfriend knows where the flavors at!

Take a break from all the hustle, bustle and holiday food to indulge on this light healthy soup recipe! You’re gonna savor every bite. I guarantee it!

Bon Appetit friends!

side photo of hearty chicken tortilla soup in a bowl

side photo of hearty chicken tortilla soup in a bowl

Hearty Chicken Tortilla Soup

  • Author: Krista
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 50 mins
  • total_time Total Time: 1 hour
  • yield Yield: 10-12 1x
  • category Category: Soup
  • method Method: Oven
  • cuisine Cuisine: Mexican


Hearty Chicken Tortilla Soup filled with vegetables, chicken, chipotle peppers and fresh cilantro. Top this chicken tortilla soup with avocado for a healthy recipe that’s a definite crowd pleaser. 



  • 1 lb. boneless skinless Chicken Breasts
  • 6 cups of Low-sodium Chicken Broth
  • 1 bay leaf
  • 2 Tablespoons of Coconut Oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 large Chipotle Pepper (from can of Chipotle Pepper in Adobe sauce)
  • 1 teaspoon of sauce from Chipotle Pepper can
  • 1 teaspoon smoked paprika
  • 28 oz. can diced fire-roasted tomatoes
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 15 oz. can of sweet corn {no salt & sugar added}, drained
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 large limes
  • Salt & Pepper to taste


  1. To a medium sauce pan add chicken broth, bay leaf and boneless chicken breasts. Bring to a boil, poach the chicken so it is cooked all the way through, approximately 10-15 minutes. (depending on size of chicken breasts)
  2. Heat a large stockpot or dutch oven to medium high heat, add coconut oil, diced onions and garlic. Sauté until onions are translucent.
  3. Then add minced chipotle pepper, chipotle pepper sauce and smoked paprika. Stir and let cook for 2-3 minutes.
  4. Then add diced fire roasted tomatoes. Stir and let cook for 2-3 minutes.
  5. Add diced zucchini and squash. Season with salt & pepper. Stir and simmer for 5-6 minutes.
  6. By this time the chicken should be done. Remove the chicken from the pot of broth {reserve broth} and shred chicken using two forks. To the dutch oven add, sweet corn {drained}, shredded chicken, lime juice, fresh cilantro and chicken broth.
  7. Turn heat down to medium low and let simmer for 30 minutes to let all flavors absorb.
  8. Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco)
  9. Serve with crunchy bread or with crushed tortilla chips.


  • Serving Size: 1 1/2 cups
  • Calories: 170
  • Sugar: 8 g
  • Sodium: 372 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 16 g
  • Cholesterol: 33 mg

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29 Responses
  1. nicole

    Just made this for dinner tonight. It was DELICIOUS!!! I used 1 lime rather than 2. I added carrots and forgot the corn. Thank you so much for sharing your recipe. It’s been a loooong time since I’ve had a good tortilla soup.

    1. Krista @ Joyful Healthy Eats

      Yeah! So glad to hear it Nicole. The carrot addition in that sounds awesome! Carrots are always a great addition into any soup if you have them just lying around. 🙂 Thanks for stopping by and letting me know how it turned out, your so sweet!

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