Chicken Tortilla Soup

Healthy Chicken Tortilla Soup is falls version of Taco Tuesday!

I’ve been making my chicken tortilla soup for years and it’s always a hit. Honestly, you can’t go wrong. Spicy broth, shredded chicken, avocado, cilantro and lime! YES YES YES!

Like always, you can add as much spice as you want. I like LOTS of spice, but I kept the recipe on the “not so spicy” side for you so you can add as you like.

chicken tortilla soup

Now go get your soup on! I know you girls are gonna LOVE this one!

Lazy Girl Version:

Even though it seems like a lot of steps, this recipe is super simple! That said, if you’re in a pinch and want to make it even faster, you can use enchilada sauce as your “puree.” Find a low sodium enchilada sauce and add it to the broth, then add your chicken etc.

Now go get your soup on! I know you girls are gonna LOVE this one!


  • 3 dried ancho or pasilla chile peppers
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 28 -ounce can tomatoes
  • 1 teaspoon ground cumin & 1 teaspoon smoked paprika
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 bone-in chicken breasts


  1. Remove the stems from the chile peppers first. If you don’t want it too spicy, also removed the seeds.
  2. Soak the peppers in hot water for 15-20minutes. Remove from the water and blend to make them into a puree.
  3. Heat oil in a pot adding onion and garlic. Sauté until union is translucent.
  4. Add the tomato, chile puree, cumin and paprika and stir occasionally for about 5 minutes.
  5. Add the two bone-in chicken breasts
  6. Add your broth, bay leaves and thyme and bring soup to a boil and immediately reduce to a very low simmer.
  7. Cover and cook about 1-1.5 hours or until chicken easily falls off the bone.
  8. Remove chicken from the soup and pull it off the bones with a fork.
  9. Discard the bones and add shredded chicken back into the soup
  10. If using black beans, add them back in and simmer additional 15minutes.
  11. Season with salt as needed.
  12. Serve in bowls and top with fresh cilantro, avocado, lime, a scoop of plain Greek yogurt and cotija if you’re using it.