Chicken Tortilla Soup

One of my favorite wintertime soups! This one is easy, delicious, and easily modifiable to accommodate allergies and sensitivities.

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 6 cups chicken broth (regular or low sodium)
  • (1) 14.5 oz. can diced tomatoes (regular or fire roasted)
  • (1) 14.5 oz. can black beans, rinsed and drained
  • 3 chicken breasts, boneless and skinless
  • 2 limes, juiced, plus wedges for garnish
  • Salt and pepper to your liking
  • 1 cup cilantro leaves, chopped
  • 1 package tri-colored tortilla strips (any kind of tortilla chips will do, these ones just make it prettier and more festive)!
  • 1 avocado, pitted and sliced
  • 1 cup shredded Colby/Monterrey cheese
  1. Heat the vegetable oil in a dutch oven or large pot
  2. Add the onions and cook for 2 minutes.  Once softened, add the garlic and cook another minute.
  3. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
  4. Once boiling, lower the heat to simmer and add your chicken breasts.
  5. Cook the chicken for 25 minutes.
  6. Once chicken is cooked through, remove from pot and shred once it is cool enough to handle. Set aside.
  7. Add lime juice and cilantro to the pot.
  8. To serve, add a mound of shredded chicken to bowl, ladle soup over the chicken and top with a lime wedge, tortilla strips, avocado slices and cheese.


Recipe adapted from Danny Boome, Food Network