This Chicken Tortilla Soup is an easy, nourishing and delicious staple that even the most picky eater is sure to love. It’s filling while being made up of only real ingredients, zero dairy or gluten and can be made grain-free as well!
Chicken Tortilla Soup
This Chicken Tortilla soup is borderline effortless with big flavor. It’s one of my absolute favorites and can also be made to be Whole30 compliant/grain free (just leave out the rice and double check your toppings!). You can make it on your stove or in your slow cooker, so the choice is yours on how you want to prep this delicious and filling soup to have on hand for lunches or a family dinner that everyone will love.
Keep Your Immunity Strong
I’m sure to nourish my body as often as possible, especially during the colder months. It’s no secret that with cooler weather comes nasty viruses. I like to do my best to prepare my body with immune aiding nourishment all season long by making healthy and immune strengthening soups to cozy up with.
An easy way to add powerful nutritional benefits to your soup is by making them with bone broth. I don’t have the time to make my own, so I opt for grabbing a bag of the highest quality bone broth on the market, Bonafide Provisions. This is not an ad (but even if it was, I only promote things I LOVE!), I just truly believe in the values of the brand. High quality bone broth aids in your total-body wellness, which includes immunity, joint health, and even brain function.
Topping Talk
Out of all of the cassava flours I have tried, Otto’s Naturals always works the best for me. It makes my chicken crispy as breading and baked goods delicious. Plus, do you see these thick and crunchy tortilla chips?! I made them on my stove in 10 minutes. They’re the perfect addition to this soup and so easy to make.
I used to recipe on the back of the Otto’s bag (I typically add a little extra water) then separate the dough into six equal balls of dough. Next, I coat the bottom of a heated skillet with avocado oil. While heating, I use a tortilla press (a rolling pin or even your hands over parchment paper will work as well) to flatten each ball, then I cut each tortilla into four triangles. Once the oil is hot and my “chips” are cut, I place each one into the oil and fry until crispy on each side. It’s easy and SO worth the additional step (especially if you’re allergic to corn/flour/grains in store bought tortilla chips). Trust me.
Otto’s was nice enough to give me a discount code to share with you! You can use my code “kaylaskitchandfix” to save some money on their site, plus they have free shipping!
Aside from the tortilla chips, I love topping this soup with green onions, a squeeze of fresh lime, cilantro and a dollop of Greek yogurt (or sour cream if you prefer). You can also throw in some hot sauce or salsa if spice is your thing. I wanted to note that since I am allergic to corn, I did not include any in this recipe, however if corn doesn’t give you trouble, it would be great in this soup!
Hungry for more?
Check out more of my soup recipes here on the blog, like my Chicken Pot Pie Soup with Crust Crumbles (click here), Lemon Chicken Orzo Soup (click here) or Zuppa Toscana (click here)!
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Chicken Tortilla Soup
Ingredients
Soup
- 4 cups chicken (bone) broth I use Bonafide Provisions
- 1 15 oz can green enchilada sauce I use Siete Foods
- 1 15 oz can petite diced tomatoes
- 1 onion, chopped
- 1 cloves garlic, minced
- 1 ½ lbs chicken breast
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp avocado oil
Optional Add Ins
- corn
- 2 cups cooked rice
Optional Toppings
- cilantro
- sour cream/Greek yogurt
- tortilla chips/strips
- lime
- green onion
- cheese
Instructions
Stove Top Version
- Combine all ingredients aside from rice and cilantro in a pot on the stove and bring to a boil, then reduce heat to low, cover with a lid and let simmer for 1 hour and 30 minutes or until chicken is cooked completely.
- Once the chicken is cooked, remove the chicken and shred it, then add it back to the soup.
- Stir in cooked rice (optional) and cilantro and serve warm with toppings on your choice.
Slow Cooker Version
- Combine all ingredients aside from rice and cilantro in your slow cooker and cook for 3 hours on high or 6 hours on low, or until chicken is cooked completely.
- Once the chicken is cooked, remove the chicken and shred it, then add it back to the soup.
- Stir in cooked rice (optional) and cilantro and serve warm with toppings on your choice.
Made this tonight Kayla, and we loved it! I never cooked with green enchilada sauce, and that was so good and spicy!
This recipe is much easier and healthier than my previous tortilla soup. Loved it, thanks!
Yay! So happy you loved this one! Me and my mom used to make it together all the time 🙂