Chicken Tortilla Soup

Rating: 5
Last Made: --
Prep Time: 15m
Cook Time: 15m
Total Time: 30m


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2⁄3 cup fresh cilantro, chopped
  • 3 minced garlic cloves
  • 1 (14 1/2 ounce) can diced tomatoes
  • 4 cups chicken broth
  • 3⁄4 tablespoon cumin
  • 1⁄2 tablespoon chili powder
  • 1⁄4 teaspoon cayenne pepper
  • 1-2 bay leaf
  • 2 carrots, thinly sliced
  • 2 skinless chicken breasts, halved and thinly sliced
  • 3⁄4 teaspoon salt
  • pepper
  • 1⁄2 cup shredded monterey jack cheese
  • 1-2 avocado, diced
  • 16 ounces tortilla chips


In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.

Stir in tomatoes and spices, then bring to a boil.

Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.

Stir in half the cheese and 1 cup crushed tortilla chips.

Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.

*This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!