Chicken Tortilla Soup

Soups | January 26, 2014 | By

chicken tortilla soup closeup

Chicken Tortilla Soup is one of my favorites. Technically, this soup is more stew-like which makes it nice and hearty. If you have kids, they’ll love it because toppings are half the fun!

We often top this shredded cheddar cheese, diced avocados, and tortilla chips (or even better, crunchy tortilla strips – cut corn tortillas into strips and then fry them in coconut oil, scrunching them while they cook. Drain on paper towels and let cool) YUM!!!

Chicken Tortilla Sopu
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  1. 1 onion, chopped
  2. 4 cloves garlic, minced
  3. 2 Tbsp coconut oil
  4. 1 Tbsp cumin
  5. 2 tsp chili powder
  6. 1 (28oz) can diced tomatoes
  7. 4 cups chicken broth, homemade if possible
  8. 1 up whole corn kernels (I use frozen)
  9. 1 can (4oz) green chiles, optional
  10. 1 (15oz) can black beans, or equivalent amount of soaked, cooked, dry beans
  11. salt, to taste
  12. 1/4 cup chopped fresh cilantro
  13. 2 boneless chicken breasts, cooked and cut into bite-sized pieces
  1. 1. In medium stock pot heat oil over medium heat. Saute onion and garlic until soft. Stir in cumin, chili powder, tomatoes, broth. Bring to a boil and simmer, 5-10 minutes.
  2. 2. Stir in corn, chiles, beans, cilantro and chicken. Simmer 10 minutes. Ladle soup into bowls and top with desired toppings!
Real Food Eater


This was shared at: Allergy-Free Wednesdays, Real Food Wednesdays


  1. Leave a Reply

    Debbie @ Easy Natural Food
    November 29, 2011

    I love the idea of soup with toppings! This sounds really tasty, and easy! Thanks so much for sharing this recipe with Sunday Night Soup Night. I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!

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