Chicken Tortilla Soup

Savor the warmth and zest of Chicken Tortilla Soup—a vibrant blend of tender shredded chicken, fire-roasted tomatoes, smoky spices, and zesty citrus. Topped with crispy Siete tortilla chips, creamy avocado, and a sprinkle of shredded cheese, this comforting bowl brings a fiesta of flavors in every spoonful!

Chicken Tortilla Soup Ingredients

• Avocado Oil
• Sweet Onion
• Garlic Cloves
• Organic Chicken Bone Broth
• Organic Chicken Breasts
• Fire-Roasted Diced Tomatoes with Juices
• White Hominy
• Green Chiles
• Organic Orange or Lime Juice
• Cumin
• Paprika
• Chili Powder
• Oregano
• Salt and Pepper
• Cilantro Leaves
• Shredded Mexican Cheese
• Siete Tortilla Chips
• Avocados

Preparing the Chicken Tortilla Soup

1. First, in a Le Creuset Dutch Oven or a Soup Pot, heat the oil over medium heat.
2. Next, add the onions, garlic, and spices. Saute for 3-5 minutes.
3. Then, add the bone broth, tomatoes, green chiles, citrus juice, and salt and pepper. Stir to combine.
4. Next, add the raw chicken into the broth.
5. Then, bring the soup pot to a rapid boil; reduce to a simmer for 25-30 minutes.
6. Next, once the chicken is cooked, remove and shred it. Add it back to the soup pot.
7. Then, let it simmer for as long as you’d like it.
   • Note: The longer you let it simmer, the richer in flavor the broth will be.
8. Finally, it is ready to serve!

Serving the Chicken Tortilla Soup

Once the soup is ready, it’s time to serve! Our favorite ways of serving the soup is topping it with shredded Mexican cheese, sliced avocados, and crushed Siete Tortilla Chips. I’d also recommend adding a sprinkle of fresh Cilantro leaves and a squeeze of lime right before serving.

Storing the Chicken Tortilla Soup

Chicken Tortilla Soup, like many soups, eats better as a leftover. Therefore, I’d recommend storing leftovers in airtight containers and in the refrigerator for up to 1 week. On the other hand, you can store the soup in the freezer for up to 1 month.

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Chicken Tortilla Soup

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Savor the warmth and zest of Chicken Tortilla Soup—a vibrant blend of tender shredded chicken, fire-roasted tomatoes, smoky spices, and zesty citrus.

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Ingredients

• 1 tbsp. Avocado Oil
• 1/2 Sweet Onion, Chopped
• 4 Garlic Cloves, Smashed
• 4 c. Organic Chicken Bone Broth
• 1 lb. Organic Chicken Breasts (Note: If you choose to use chicken with a bone, it will add a better depth of flavor).
• 2 (13.5 oz) cans of Fire-Roasted Diced Tomatoes with Juices
• 2 (12 oz) cans of White Hominy
• 1 (4 oz) can of Green Chiles
• 1/4 c. Organic Orange or Lime Juice
• 2 tsp. Cumin
• 1 1/2 tsp. Paprika
• 2 tsp. Chili Powder
• 1 tsp. Oregano
• Salt and Pepper to Taste
• Cilantro Leaves (Optional for Garnish)
• Shredded Mexican Cheese (Optional for Garnish)
• Siete Tortilla Chips (Optional for Garnish)
• Avocados, Sliced (Optional for Garnish)

Instructions

Preparing the Chicken Tortilla Soup

1. First, in a Le Creuset Dutch Oven or a Soup Pot, heat the oil over medium heat.
2. Next, add the onions, garlic, and spices. Saute for 3-5 minutes.
3. Then, add the bone broth, tomatoes, green chiles, citrus juice, and salt and pepper. Stir to combine.
4. Next, add the raw chicken into the broth.
5. Then, bring the soup pot to a rapid boil; reduce to a simmer for 25-30 minutes.
6. Next, once the chicken is cooked, remove and shred it. Add it back to the soup pot.
7. Then, let the Chicken Tortilla Soup simmer for as long as you'd like it. (Note: The longer you let it simmer, the richer in flavor the broth will be).
8. Finally, the Chicken Tortilla Soup is ready to serve!

Serving the Chicken Tortilla Soup

Once the Chicken Tortilla Soup is ready, it's time to serve! Our favorite ways of serving the soup is topping it with shredded Mexican cheese, sliced avocados, and crushed Siete Tortilla Chips. I'd also recommend adding a sprinkle of fresh Cilantro leaves and a squeeze of lime right before serving.

Notes

Storing the Chicken Tortilla Soup

Chicken Tortilla Soup, like many soups, eats better as a leftover. Therefore, I'd recommend storing leftovers in airtight containers and in the refrigerator for up to 1 week. On the other hand, you can store the soup in the freezer for up to 1 month.

Nutrition Information:

Yield: 8 Serving Size: 1 c
Amount Per Serving: Calories: 239Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 477mgCarbohydrates: 15gFiber: 4gSugar: 7gProtein: 25g