Sunday, August 17, 2014

Chicken Tortilla Soup

This soup is one of my favorite comfort foods. So good! It is very simple to  make and only uses a few ingredients. You can crank up the heat or keep it mild for the little ones. (or the big ones who can't take the heat). Hehe. I prefer to use bone-in chicken for this recipe, it adds a little extra flavor to the soup, but chicken breast will do just fine.
This recipe freezes very well also. Here is a link to the Flat Bread pictured above.


  • 1 tablespoon oil for frying
  • 1 lb bone-in chicken
  • salt and pepper
  • 1 teaspoon dried oregano
  • 1 medium onion diced (any variety)
  • 2 jalapenos (seeded and diced)
  • 1 bay leaf
  • 2 cups diced tomatoes
  • 4 cups gluten-free chicken stock
  • 2 cups gluten-free tortilla chips crushed
  • 1/4 cup fresh cilantro or 1 tablespoon dried
  • 1 avocado diced
  • 1 lime 
In a large dutch oven or heavy soup pot, brown the chicken in the cooking oil until golden brown, it does not need to be cooked through at this point. Remove the chicken and set aside. 
Saute the onion, oregano, jalapeno, salt and pepper in the same pot until onions are tender and have a golden color, add a little more oil if needed. 

Stir in the garlic and saute for 1 minute. 
Stir in the chicken stock, tomatoes and the browned chicken. 

Add in the crushed tortilla chips and simmer covered for 30 minutes.

Remove the chicken and when cool enough to handle, shred it and put it back into the pot with the cilantro.
Simmer for 5 minutes and serve. Garnish this soup with diced avocado, a squeeze of lime and some more crushed tortillas. This recipe serves 4. I hope you enjoy this delicious soup!

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