This Simple Chicken Tortilla Soup is not only delightful but also comforting, and it can be prepared in just about 30 minutes. Consider serving it alongside crispy, fried tortilla strips, radish slices, avocado, fresh cilantro, and lime wedges. For a more decadent touch, add a spoonful of sour cream and a sprinkle of cheese, such as queso fresco or Monterey Jack.
Ingredients Needed for Simple Chicken Tortilla Soup
- Chicken: For optimal flavor and convenience, boneless and skinless chicken thighs are recommended in this recipe as they cook quickly and shred easily.
If you have extra time, using bone-in, skin-on thighs will enhance the soup’s flavor significantly, though it may require more effort to shred the meat later. For a leaner option, feel free to swap in boneless, skinless chicken breasts or bone-in skin-on breasts.
- High-Quality Chicken Broth: The broth makes a critical difference in this easy chicken tortilla soup. While homemade is ideal, in a pinch, I reach for Kettle & Fire Organic Chicken Broth. This broth, made from organic chicken bones and all-natural ingredients, is free from preservatives, colorings, thickeners, and sweeteners, delivering a clean taste that’s perfect for various dishes.
Kettle & Fire products can be found at many local retailers or ordered online with an additional 20% discount across the site when you use code PRIMALGOURMET.
If you’re looking for increased protein and collagen, consider using Kettle & Fire Organic Chicken Bone Broth instead.
- Aromatics: The foundational flavors of the soup come from diced onion, poblano peppers, jalapeño, and garlic. If you wish, you can also add carrots for extra nutrition and a hint of sweetness.
- Spices: A mix of oregano, coriander, cumin, paprika, smoked paprika, chile powder, cinnamon, and bay leaves adds depth to the soup.
- Canned Tomatoes: A small can of diced tomatoes contributes color, acidity, and texture to the dish. If available, opt for fire-roasted varieties; otherwise, choose the canned tomatoes with the fewest added ingredients. Alternatively, you can use 3 roughly chopped medium-sized Roma tomatoes.
- Corn Tortillas: Freshly fried, crispy tortilla strips are essential for tortilla soup. I typically use store-bought corn tortillas, which are naturally gluten-free. For a Paleo-friendly twist, substitute with your preferred grain-free tortillas, such as those from the Siete brand.
- Garnish: When serving, top the soup with fried tortilla strips, thinly sliced radish, diced avocado, torn cilantro, and lime wedges.
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6 small yellow corn tortillas, sliced into thin strips, substitute grain-free tortillas -
¼ cup avocado oil -
Kosher salt, to taste -
1 medium yellow onion, diced -
1 poblano pepper, seeded and diced -
1 jalapeño pepper, seeded and finely chopped -
4 cloves garlic, finely chopped -
1 teaspoon dry oregano -
1 teaspoon ground coriander -
1 teaspoon ground cumin -
1 teaspoon paprika -
1 teaspoon smoked paprika -
1 teaspoon chile powder -
¼ teaspoon ground cinnamon -
64 ounces Kettle & Fire Organic Chicken Broth -
14 ounces canned diced tomatoes -
8 boneless and skinless chicken thighs, substitute bone-in and skin-on thighs or breast for more flavour -
2 bay leaves -
¼ teaspoon freshly-cracked black pepper -
3 radishes, thinly sliced into halfmoons, for garnish -
2 avocados, diced, for garnish -
¼ cup roughly torn fresh cilantro leaves, for garnish -
1 lime, cut into wedges, for serving
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In a 10” skillet, heat avocado oil over medium-high heat until it reaches 350°F. In batches, cook the tortilla strips, tossing occasionally until golden and crispy, roughly 4 minutes per batch. After frying, transfer the strips to a paper towel-lined tray, season them with a pinch of salt, and set aside.
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Add 2 tablespoons of the cooking oil to a large sauté pan or stock pot and heat it over medium heat until shimmering. Then, add diced onion, poblano pepper, and jalapeño. Season with a pinch of salt and sauté until the onion is translucent and soft, around 8 minutes. Afterward, stir in the garlic and cook for an additional 60 seconds. Mix in oregano, coriander, cumin, paprika, smoked paprika, chile powder, and cinnamon, stirring until fragrant, roughly 60 seconds.
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Incorporate Kettle & Fire Organic Chicken Broth, diced tomatoes, chicken thighs, bay leaves, and black pepper. Raise the heat to high, bring to a boil, then reduce to a simmer, cover with a lid, and cook until the chicken thighs are thoroughly cooked, about 12 minutes.
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Transfer the cooked chicken to a bowl and shred the meat using two forks. Return the shredded chicken to the soup, season to taste with salt and pepper, and adjust as needed.
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Serve the soup in individual bowls, topping each with fried tortilla strips, sliced radishes, diced avocado, and cilantro. Accompany with lime wedges for added flavor.
Have you tried this recipe? Please leave a comment below!
About the Author
Hello, I’m Ronny! In 2013, after years of struggling with my weight and body image issues, I transformed my relationship with food, lost over 40 pounds, and changed my life completely.
