Jump to recipe
Quick Chicken Tortilla Soup
One of my all-time most favorite Quick + EASY protein-packed soup combos!
Whenever I have cooked shredded chicken in the fridge that needs to be used up, I make this quick chicken tortilla soup.
Incredibly flavorful, satisfying, and just so GOOD! Topping this tasty soup with fresh lime + avocado is everything dear to me 😁
Hot soup is very filling and cozy, especially throughout the colder months.
Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.
I often double up soup recipes because it always tastes even better the next day, and also freezes very well. So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS soup!
🔥I LOVE spicy foods, so I like to add lots of jalapeños, but you can add less jalapeño/red chili pepper of choice to keep things on the mild side.
🥵Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño seeds, then you’ll tame down the heat a good bit, leaving the flavor.
➡️ Tortilla chips are just SO GOOD:
First up, choose the best tortilla chips you can get your hands on, which also fit your specific nutritional needs. Jackson’s Honest, Thrive Market, and Siete brands make a few varieties of chips that I love! The oils they use are really important. Ideally, we want to avoid vegetable oils. I lean towards chips that are made with avocado oil or coconut oil.
Always read through the ingredients list on the package. They should be simple and self-explanatory. Tortilla chips are an occasional treat that I really savor.
🍗Try this with our Homemade Bone Broth Recipe
🍋 ALWAYS use freshly-squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your soup a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh limes? Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
- 2 Tbsps avocado oil or olive oil
- 1 large onion, diced
- 4 fresh garlic cloves, minced
- 2 jalapeño peppers or red chilis, seeded and diced
- 1 Tbsp smoked paprika
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 4 cups chicken bone broth
- 1 x 15 oz fire-roasted diced tomatoes with juices
- 1 x 15 oz can black beans, rinsed & drained
- 4 cups shredded cooked chicken
- 2 fresh limes, juiced
- 1 x 6.8 oz can of coconut cream
- sea salt and freshly ground black pepper, to taste
- corn tortilla chips or strips, crushed
- fresh cilantro leaves, chopped
- avocado slices
- lime wedges
- jalapeno slices
- crushed chili flakes
- sliced red chilis
Heat a large stock pot or a dutch oven over medium heat.
Add the oil and saute your diced onion for 5 minutes, stirring occasionally.
Stir in the garlic, jalapeno/red chili, and all spices then continue to cook for a minute or so stirring constantly.
Add in the bone broth, tomatoes with juices, beans, and chicken.
Bring the soup to a boil, then reduce the heat and allow it to simmer for 15 minutes.
Once the time is up, stir in the fresh lime juice and coconut cream, and season with sea salt and freshly ground black pepper to your taste.
Serve the soup while hot with toppings of choice.