Chicken Tortilla Soup

5 from 1 vote

This Chicken Tortilla Soup recipe is sure to please the entire family.

Prep Time25

Cook Time20

Total Time45

Course: Soup

Cuisine: Mexican

Keyword: chicken soup, soup, tortilla

Servings: servings

Author: RecipeGirl.com

4 corn tortillas
nonstick spray
salt, to taste
6 cups chicken broth
2 cups tomato juice (see *Recipe Notes below)
One 14-ounce can diced tomatoes (undrained)
One 8-ounce can tomato sauce
1 large carrot, julienned
One 4-ounce can chopped mild green chilies, squeezed dry
½ cup chopped red onion
½ cup chopped fresh cilantro
¼ cup chopped fresh basil
3 medium garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
4 medium-sized boneless, skinless chicken breasts, grilled or roasted and thinly sliced
12 ounces shredded Monterey Jack cheese
½ large avocado, sliced
½ large fresh tomato, chopped
2 tablespoons freshly squeezed lime juice

Preheat the oven to 375℉.
Cut the tortillas into ½ x 3-inch strips, spray them lightly with nonstick spray and sprinkle with salt. Arrange the tortilla strips in a single layer on a baking sheet. Bake until light brown and crisp, 5 to 7 minutes. Let stand until cool.
Combine the broth, tomato juice, tomatoes, tomato sauce and carrot in a large saucepan and mix well. Simmer for 10 minutes, stirring occasionally. Stir in green chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer for 5 minutes longer, stirring occasionally.
Ladle the soup into bowls. Add the chicken, tortilla strips and cheese to each bowl. Top each with sliced avocado and chopped fresh tomato. Drizzle with lime juice.

If you are preparing this soup as gluten-free, be sure to use brands of corn tortillas and chicken broth that are known to be GF.
If you are preparing this soup as dairy-free, leave off the cheese.
If you don't wish to buy a large container of tomato juice, you can purchase a 6-pack of the small 5.5-ounce cans of tomato juice. Use three of those to make 2 cups. Then you'll have 3 leftover cans to use in another recipe.
If you're counting WW Points, you'll need to be sure and use reduced-fat Monterey Jack cheese.