Chicken Tortilla Soup

Chicken Tortilla Soup

Posted on Posted in Healthy Recipes


  • 2 large chicken breasts, skin removed and cut into 1/2 inch strips
  • 1 28oz can of diced tomatoes
  • 32 ounces organic chicken broth
  • 1 sweet onion, diced
  • 2 jalepenos, de-seeded and diced
  • 2 cups of shredded carrots
  • 2 cups chopped celery
  • 1 bunch of cilantro chopped fine
  • 4 cloves of garlic, minced
  • 2 Tbs tomato paste
  • 1 tsp chili powder
  • 1 tsp cumin
  • sea salt & fresh cracked pepper to taste
  • olive oil
  • 1-2 cups water


  1. In a crockpot or large dutch oven over med-high heat, place a dash of olive oil and about ¼ cup chicken broth. Add onions, garlic, jalapeno, sea salt and pepper and cook until soft, adding more broth as needed.
  2. Then add all of the remaining ingredients and enough water to fill to the top of the pot. Cover and let cook on low for about 2 hrs, adjusting salt & pepper as needed.
  3. Once the chicken is fully cooked, it should shred very easily. Try using the back of a wooden spoon and press the cooked chicken against the side of the pot or use a fork/tongs to break the chicken apart and into shreds.
  4. Top with avocado slices and fresh cilantro. Enjoy!

This recipe is from Linda


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