Chicken Tortilla Soup

Chicken Tortilla Soup

Course: Soup Recipes


Prep time


Cooking time






  • 4 Corn Tortillas

  • 1 1/2 lbs. of chicken breast- slice into 1 inch pieces

  • 1 tbsp. Avocado Oil

  • 1/2 large onion

  • 1/4 of an orange bell pepper

  • 1/4 of a green bell pepper

  • 1/2 jalapeño – finely diced

  • 1/2 tbsp. of minced garlic

  • 1 tbsp. Cornstarch

  • 32 oz. Chicken Broth

  • 14.5 Crushed Fire Roasted Tomatoes

  • 1/4 cup Heavy Cream

  • 3 tbsp. of cilantro – roughly chopped

  • 1 lime – juiced

  • 1/2 tsp. of chili powder

  • 1 tsp. of cumin

  • 1/2 tsp. of oregano

  • 1/4 tsp. of paprika

  • 1/2 tsp. garlic powder

  • 1/2 tsp. of onion powder

  • pepper to taste


  • Brush tortillas with avocado oil and sprinkle salt, paprika and garlic powder on both sides and use a pizza cutter to cut strips. You can bake, air fry, or sauté the strips until crispy.
  • Season chicken pieces with salt, pepper, onion powder and garlic powder.
  • In a large pot, heat up avocado oil sauté chicken for about 3-5 minutes until brown but not fully cooked through and remove from pan and set aside.
  • Add onions, peppers, jalapeño and garlic into the same pot and sauté for about 5-7 minutes.
  • In a bowl pour 1/4 of a cup of the chicken broth and 1 tbsp. of cornstarch and mix until the cornstarch dissolves and set aside.
  • Add chicken and the remaining chicken broth and the rest of the ingredients into the pot and stir.
  • Pour in the cornstarch mixtures and bring to a light boil for about 20 minutes.
  • Serve with the tortilla strips, Pepper Jack Cheese, sour cream, jalapeño and avocado slices.