Chicken Tortilla Soup

This Chicken Tortilla Soup rivals any restaurant tortilla soup out there!  It’s loaded with onions, garlic, tomatoes, zucchini, yellow squash, cilantro and its seasoned with oregano and cumin.  This is the best chicken tortilla soup recipe ever and its Paleo and Whole30 friendly.

This healthy chicken tortilla soup is cluttered with chopped chicken and fresh vegetables, and it's seasoned with delicious authentic Mexican flavors (cumin, oregano and fresh cilantro) that will have you hooked at first bite

This healthy chicken tortilla soup is cluttered with chopped chicken and fresh vegetables, and it’s seasoned with delicious authentic Mexican flavors (cumin, oregano and fresh cilantro) that will have you hooked at first bite!

This healthy chicken tortilla soup is cluttered with chopped chicken and fresh vegetables, and it's seasoned with delicious authentic Mexican flavors (cumin, oregano and fresh cilantro) that will have you hooked at first bite

This easy tortilla soup is one of those soups that turns up in my kitchen time and time again.  Soup is one of those foods that many people only really appreciate on chilly days.  But, I’m not one of those people.  I can eat soup no matter what the temperature is, and this healthy tortilla soup is one of my favorites to make!

MEXICAN CHICKEN TORTILLA SOUP RECIPE

This easy Chicken Tortilla Soup recipe is made with lots of fresh wholesome ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 – 5  green onions, finely sliced (white and light green parts only)
  • 1-1/4 cups finely chopped cilantro
  • 2-3 cloves garlic, finely minced
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 2 teaspoon Adobo powder
  • 1 14½-ounce can low-sodium diced tomatoes (regular or fire roasted)
  • 8 cups low sodium chicken broth
  • 1-1/2 pounds shredded chicken (you can use store-bought rotisserie for convenience)
  • 1 medium zucchini, sliced and cut in half
  • 1 medium yellow squash, sliced and cut in half
  • 2 tablespoons lime juice
  • season with salt and freshly ground black pepper to taste

HOW TO MAKE CHICKEN TORTILLA SOUP

This healthy tortilla soup recipe comes together in about 40 minutes (start-to-finish)

  1. Add the chicken to a stock pot.  Cover with just enough water to cover the chicken and simmer for about 20 minutes or until the chicken is no longer pink inside.
  2. Remove the chicken from the pot and set aside to cool. After it has cooled, cut the chicken and discard the skin and bones.
  3. In a large Dutch, heat oil over medium heat.
  4. Add onion, green onions, cilantro, garlic, oregano and cumin.
  5. Sauté for 8-10 minutes or until onions are translucent and tender.
  6. Add tomatoes and chicken broth and bring to a boil then reduce to a simmer.
  7. Add the chopped chicken,  zucchini and yellow squash and cook for another 3-5 minutes or until zucchini and yellow squash is just softened.
  8. Stir in the lime juice.
  9. Add freshly ground black pepper and salt to taste.
  10. Serve bowls of soup topped with cubes of Pepper Jack Cheese, tortilla strips, chopped cilantro, diced avocado and lime wedges.

This healthy chicken tortilla soup is cluttered with chopped chicken and fresh vegetables, and it's seasoned with delicious authentic Mexican flavors (cumin, oregano and fresh cilantro) that will have you hooked at first bite

This healthy chicken tortilla soup is cluttered with chopped chicken and fresh vegetables, and it's seasoned with delicious authentic Mexican flavors (cumin, oregano and fresh cilantro) that will have you hooked at first bite!

Many Mexican chicken tortilla soup recipes call for cheese, which in my opinion ruins the soup, makes a mess of the spoon, and stifles the flavors of the other ingredients.  So, instead of adding shredded cheese, sometimes I’ll put little cubes of Pepper Jack cheese in the individual bowls of soup, which melt into these little luscious pieces of melted goodness.  My family loves the tortilla soup served at El Torito Grille restaurant.  This recipe is my riff on their soup.

This healthy chicken tortilla soup is cluttered with chopped chicken and fresh vegetables, and it's seasoned with delicious authentic Mexican flavors (cumin, oregano and fresh cilantro) that will have you hooked at first bite

Pepper Jack cheese is a great cheese to serve with this soup.  It adds another layer of flavor to this already richly flavored soup.  I highly recommend! But nine times out of ten, I don’t add any cheese to this Easy Tortilla Soup at all.  Instead I garnish the heck out of it with lots of avocado, freshly baked tortilla strips (seasoned with chili powder) and a heap of fresh cilantro.

MEXICAN SOUP RECIPES 

Originally published 10.2015 – updated 5.2018

This healthy chicken tortilla soup is cluttered with chopped chicken and fresh vegetables, and it's seasoned with delicious authentic Mexican flavors (cumin, oregano and fresh cilantro) that will have you hooked at first bite
Yield: 6 servings

Tortilla Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

This Chicken Tortilla Soup rivals any restaurant tortilla soup out there!  It's loaded with onions, garlic, tomatoes, zucchini, yellow squash and fresh cilantro and seasoned with oregano and cumin.

 

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 - 5  green onions, finely sliced (white and light green parts only)
  • 1-1/4 cups finely chopped cilantro
  • 2-3 cloves garlic, finely minced
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 2 teaspoon Adobo powder (optional)
  • 1 14½-ounce can low-sodium diced tomatoes (regular or fire roasted)
  • 8 cups low sodium chicken broth
  • 1-1/2 pounds shredded chicken
  • 1 medium zucchini, sliced and cut in half
  • 1 medium yellow squash, sliced and cut in half
  • 2 tablespoons lime juice
  • freshly ground black pepper
  • 1 teaspoon sea salt

Instructions

  1. Add the chicken to a stock pot. Cover with just enough water to cover the chicken and simmer for about 20 minutes or until the chicken is no longer pink inside.
  2. Remove the chicken from the pot and set aside to cool. After it has cooled, cut the chicken and discard the skin and bones.
  3. In a large Dutch, heat oil over medium heat.
  4. Add onion, green onions, cilantro, garlic, oregano and cumin.
  5. Sauté for 8-10 minutes or until onions are translucent and tender.
  6. Add tomatoes and chicken broth and bring to a boil then reduce to a simmer.
  7. Add the chopped chicken,  zucchini and yellow squash and cook for another 3-5 minutes or until zucchini and yellow squash is just softened.
  8. Stir in the lime juice.
  9. Add freshly ground black pepper and salt to taste.
  10. Serve bowls of soup topped with cubes of Pepper Jack Cheese, tortilla strips, chopped cilantro, diced avocado and lime wedges.

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