Chicken Tortilla Soup

Chicken Tortilla Soup #souprecipes #chickentortillasoup

This Chicken Tortilla Soup recipe is fresh, healthy, and homemade. The ultimate comfort soup, perfect for the fall months!

Ok, so I have a confession to make. I was in Mexico all last week, in fact I just got back!!!  It was my husband and I’s 7 year anniversary and we decided to celebrate by going back to the place we had our honeymoon. It was absolutely incredible! We had beautiful weather all week, picturesque sunsets, swam with dolphins, rode a 1 mile long zipline, had dinner on the beach, and ate some amazing food. But best of all, we had some much needed alone time. 🙂

mikeandkrista

With just returning from Mexico you can say I had Tex-Mex food on my mind {okay, let’s be on honest, its always on my mind}. So it was easy for me to think of a Tex-Mex recipe to share with you today! This is one of my all time favorite and go to soup recipes. I have changed and crafted this recipe over the years and think that I have come up with the perfect Chicken Tortilla Soup. I like mine with lots of vegetables and just a touch of spice with chipotle peppers.

To get started, dice 1 large yellow onion into small pieces, mince 2 garlic cloves, and 1 chipotle pepper from a can of chipotle pepper in adobe sauce. Set aside.

Chicken Tortilla Soup 2

Heat a large stockpot or dutch oven to medium high heat, add 2 Tablespoons of Coconut Oil, diced Onions, and Garlic. Sauté until onions are translucent. Add minced Chipotle Pepper and 1 teaspoon of Chipotle Pepper sauce, stir and let cook for 3-4 minutes.

Chicken Tortilla Soup 3

In a separate pot, add 6 cups of low-sodium Chicken Broth, 1 Bay Leaf, and 4 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)

Chicken Tortilla Soup 1

In the meantime, to the dutch oven, add two 15 oz. cans of diced fire roasted tomatoes, stir and let cook for 2-3 minutes.

Chicken Tortilla Soup 4

Then dice 1 large Zucchini and 1 large Squash. Add the zucchini and squash along with 1 Tablespoon of Cilantro, and Salt & Pepper to dutch oven.

Chicken Tortilla Soup 5

Let cook for 5-6 minutes. By this time the chicken should be done. Remove from the pot of broth {reserve broth} and shred chicken using two forks. To the dutch oven add, one 15oz. can sweet corn, {drained}, shredded chicken, juice of 2 limes, and salt & pepper to taste.

Chicken Tortilla Soup 6

Pour the chicken broth through a strainer into the dutch oven filled with the tomato chipotle goodness.

Chicken Tortilla Soup 7

Turn heat down to medium low and let simmer for 30 minutes to let all flavors absorb.

Chicken Tortilla Soup 10

Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco)

Chicken Tortilla Soup 8

Serve with crunchy bread or with crushed tortilla chips.

Chicken Tortilla Soup #souprecipes #chickentortillasoup

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Chicken Tortilla Soup #souprecipes #chickentortillasoup

Chicken Tortilla Soup

  • Author: Krista
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 10-12
  • Category: Soup, Poultry, Tex-Mex

Ingredients

  • 4 boneless 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
  • 2 15oz. cans of diced fire-roasted tomatoes
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 1 15 oz. can of sweet corn {no salt & sugar added}, drained
  • 1 Tablespoon of cilantro
  • Juice of 2 large limes
  • Salt & Pepper to taste

Instructions

  1. Heat a large stockpot or dutch oven to medium high heat, add Coconut Oil, diced Onions, and Garlic. Sauté until onions are translucent.
  2. Add minced Chipotle Pepper and Chipotle Pepper sauce, stir and let cook for 3-4 minutes.
  3. In a separate pot, 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)
  4. In the meantime, to the dutch oven, add diced fire roasted tomatoes. Stir and let cook for 2-3 minutes.
  5. Then add diced zucchini, squash, cilantro, and Salt & Pepper to dutch oven.
  6. Let cook for 5-6 minutes.
  7. By this time the chicken should be done. Remove 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, and salt & pepper to taste.
  8. Pour the chicken broth through a strainer into the dutch oven.
  9. Turn heat down to medium low and let simmer for 30 minutes to let all flavors absorb.
  10. Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco)
  11. Serve with crunchy bread or with crushed tortilla chips.

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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26 Responses
    1. It definitely was! I was nice to just unplug from social media, emails, web surfing, and all things electrical to just focus on each other and read some good books. 🙂 Hope you enjoy the soup my friend!

    1. Hey Girl! It was absolutely wonderful! We definitely had a blast and made lots of memories. It was nice to be “unplugged” from everything for a while. So glad to be back and playing with my little guy again, missed him alot, and glad to be back in a routine again. 🙂 Thanks so much for asking sweet friend!

    1. Thanks Cindy your too sweet. We did have a great trip, it was weird and nice unplugging from anything electronic. But back in the swing of things today, missed all you girls so much! 🙂

  1. I’m so jealous of your Mexico vacation! That sounds so nice! My husband I went to two different places in Mexico before we had kids, but we haven’t had a real vacation like that in many years. Maybe we can go back soon!

    I LOVE Mexican food, and this tortilla soup looks delicious. I especially love how bright and crisp the photo is. Beautiful! Thanks for the recipe 🙂

    1. You totally should. Mike and I went 2 years ago, found a great deal with flight, hotel, and all-inclusive on orbitz. Do it, the all-inclusive is the best route to go. You don’t have anything to worry about just show up and eat and drink. 🙂

      Thanks for the foodie love, tortilla soup is my favorite this time of year. 🙂 Hope you have a great rest of the day Andi!

  2. I love chicken tortilla soup! And how great that you got away for your anniversary! My husband and I are wanting to do that next year for our 10th anniversary!

  3. Your chicken tortilla soup looks so good! It’s one of my favorite soups to make, and I love how you used the zucchini and squash, I’ll have to add those next time! Looks fabulous!!

    1. Thanks Deb! 🙂 Everybody needs to get a way every once in a while and just relax. Hopefully you get one soon too! Thanks for hosting such a great party, and for the pin and facebook love!

  4. 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. 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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