Description
This easy Chicken Tortilla Soup is loaded with tender chicken, tomatoes, green chiles, and Tex-Mex flavor. The stovetop version comes together quickly using leftover or pre-cooked chicken, making it a perfect weeknight dinner. Top with avocado, cheese, sour cream, and tortilla chips for a hearty, family-friendly meal.
Ingredients
Scale
- Avocado oil
- 1 large onion, chopped
- 1 TB ground cumin (or more)
- 2 4-oz. cans diced green chiles (or equivalent fresh)
- Approx 28 oz homemade chicken broth
- 1 28-oz. can organic fire-roasted diced tomatoes (or equivalent fresh)
- About 4 cups shredded, cooked chicken
- 1-2 cups frozen corn (for grain-free, use diced or shredded zucchini)
- Cilantro, chopped, to taste
- Unrefined sea salt, to taste
- Optional toppings: sour cream, shredded cheese, avocado, etc.
Instructions
- Heat avocado oil in a large soup pot over medium heat. Add onion, green chiles, and cumin, and cook until softened.
- Add broth, tomatoes, and corn or zucchini.
- Bring to a simmer, then reduce heat and cook for 15 minutes to allow the flavors to meld.
- Stir in the cooked chicken and continue simmering for 5-10 minutes, until heated through.
- Remove from heat and stir in cilantro.
- Taste and add salt, to taste.
- Serve with your favorite toppings.
Notes
- This is one of our favorite ways to use leftover chicken from a whole chicken, crockpot chicken, or roasted chicken.
- For extra flavor, use homemade chicken broth.
- Adjust the seasonings to suit your family’s tastes.
- Leftovers store well and often taste even better the next day.