Simple Chicken Tortilla Soup

We love this simple tortilla soup recipe for early fall.  It is easy yet flavorful.  Perfect for busy weeknights, to make a bit ahead and leave on the stove simmering and ready to serve as family members trickle in from various activities.

Simple Chicken Tortilla Soup Ingredients

The easiest way to make this simple chicken tortilla soup is to pick up a rotisserie chicken on your way home.  If you have more time and want to marinate your own chicken breasts, you will need:  2 chicken breasts, lime juice, olive oil, two shots of tequila, thyme, salt, and pepper.

For the soup, you will need chopped carrots, celery, and yellow onion.  From the pantry, you’ll need olive oil, 1 small can of corn kernels, and one box of chicken broth or stock.  In terms of spices, we use dried or fresh oregano, thyme, and cilantro.  I like to buy fresh cilantro because it makes a great garnish as well, and you can use it in the soup.  Lastly, you will need shredded rotisserie or chunks of grilled chicken, and then avocado chunks, lime wedges, and tortilla chips to serve with it.

The Quick and Simple How-To

As mentioned, the easiest way to make this soup happen is to pick up a rotisserie chicken at the store, and then make shreds of chicken with breast and/ or thigh meat to your preference.  If marinating your chicken, I would do this in a glass container.  Combine the marinade ingredients in a small bowl (olive oil, lime juice, tequila, thyme, salt, and pepper) and then pour over two chicken breasts. Marinate for at least two hours in the fridge.  Then you can grill the breasts and chop them into chunks.

For the soup, first prep the veggies, by washing and chopping celery and carrots.  Also, chop your onions.  Wash and dry any fresh herbs you are using and prep them as well.  For the soup, use a large pot.  Heat the olive oil in the bottom of that pot on medium.  Sauté the veggies until the onions are translucent and soft, then add the spices and herbs and stir.  Next, add the chicken stock or broth and shredded chicken or chunks. Bring to a low boil and let simmer for at least 45 minutes to let flavors combine.

Serve in bowls with a bit of lime squeezed on top.  Top with avocado chunks and cilantro leaves.  Serve with tortilla chips and enjoy!

Kid Tip:. This soup is a stand alone meal.  If you have hungry, growing kids, make a quick cheese quesadilla as a side to serve with it!

Tips and Substitutions for this Chicken Tortilla Soup

• Either chicken method makes a tasty soup.  On busy weeknights, I tend to go the rotisserie chicken route to save time.
• I vary the spices and herbs depending on what I have.  Keep in mind to add more herbs than directions if you are using fresh, as dried spices are more concentrated and have higher flavor so you need less if they are dried.
• If you are looking for other light meal recipes, you may enjoy these:  Chicken Lettuce Wraps, Greek Chicken Bowls, Spaghetti Squash Lasagne, Chicken Fajita Bowls
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  Simple Chicken Tortilla Soup

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  • Author: Gnarly Roots
  • Total Time: 1 hour
  • Yield: 6 servings 1x

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  Description

  Simple, quick, and tasty soup for busy weeknights.

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  Ingredients

  Scale 1x2x3x

  *Choose a preferred chicken method.  Either shredded rotisserie chicken breast/ thigh meat OR marinate and grill chicken breasts and cut it into chunks.

  For Chicken Marinade (if using grilled chicken):

  • Two chicken breasts
  • Juice from one lime
  • 2 shots tequila
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • Salt and pepper to taste

  For the Soup

  • Chicken per preferred method: shredded rotisserie chicken meat (all breast and/ or thigh meat from the chicken) or grilled chicken chunks
  • 1/2 yellow onion, diced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 small can corn kernels, drained
  • 1 tsp fresh oregano (or 1/2 tsp dried)
  • 1 tsp fresh cilantro (or 1/2 tsp dried)
  • 1 tsp fresh oregano (or 1/2 tsp dried)
  • 1 box (32 oz) chicken stock or broth

  Garnishes:

  • Lime wedges
  • Avocado chunks
  • Fresh cilantro leaves
  • Tortilla chips

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  Instructions

  1. Prepare chicken with preferred method.  Shred rotisserie chicken breast and thighs.  Or, if marinating your own chicken, I would do this in a glass container.  Combine the marinade ingredients in a small bowl (olive oil, lime juice, tequila, thyme, salt and pepper) and then pour over two chicken breasts. Marinate at least two hours in the fridge.  Then you can grill the breasts and then chop them into chunks.
  2. Prep the veggies, by washing and chopping celery and carrots.  Also chop onions.  Wash and dry any fresh herbs you are using and prep them as well.
  3. Heat the olive oil in the bottom of a large pot on medium.  Sauté the veggies until the onions are translucent and soft, then add the spices and herbs and stir.
  4. Next, add the chicken stock or broth and shredded chicken or chunks.
  5. Bring to a low boil and let simmer at least 45 minutes to let flavors combine.
  6. Serve in bowls, squeeze a bit of lime on top, garnish with lime wedge, cilantro, and avocado chunks. Serve with tortilla chips.

  Notes

  • Either chicken method makes a tasty soup.  On busy weeknights, I tend to go the rotisserie chicken route to save time.
  • I vary the spices and herbs depending on what I have.  Keep in mind to add more herbs than directions if you are using fresh, as dried spices are more concentrated and higher flavor so you need less if they are dried.
  • If you have super hungry kids, make a quick cheese quesadilla to serve with this soup![tasty-recipe id="1822"]

  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Main
  • Method: stovetop
  • Cuisine: Tex-Mex

  Nutrition

  • Serving Size: 1 bowl
  • Calories: 244
  • Sugar: 7.5 g
  • Fat: 4.8 g
  • Carbohydrates: 19.5 g
  • Protein: 26 g