Chicken Tortilla Soup

foods to eat recipes
Chicken Tortilla Soup

A recipe for classic Chicken Tortilla Soup, loaded with veggies, easy to make and so satisfying on a chilly day. 


  • 1 large Onion, chopped 
  • 2 Green Onions. thinly chopped 
  • 2 tbsp. Extra Virgin Olive Oil 
  • 4 Garlic Cloves, minced 
  • 2 1/2 tbsp. Whole Wheat Flour 
  • 4 1/2 cups certified organic, reduced-sodium Chicken Broth 
  • 2 cans, no-salt-added Diced Tomatoes, do not drain 
  • 1 can no-salt-added Tomato Sauce 
  • 1 can of chopped Green Chilies 
  • 1 1/2 tsp. dried Oregano 
  • 2 tsp. Ground Cumin
  • 1/4 tsp. Pepper 
  • 3 cups Cooked Chicken Breast, cubed 
  • 4 tbsp. fresh, minced Cilantro 
  • 1 1/3 cups baked tortilla chips 
  • 7 tbsp. Shredded cheddar cheese 
  • 1 Avocado, sliced 


  1. In a large Dutch oven, saute onion and green onions in olive oil until tender, add garlic and saute 2 minutes longer. 
  2. Stir in flour until blended 
  3. Gradually add chicken broth 
  4. Stir in tomatoes, tomato sauce, green chilies, oregano, cumin, and pepper. 
  5. Bring to a boil
  6. Reduce heat, cover, and simmer for 20 minutes 
  7. Add chicken and cilantro, heat through 
  8. Serve 1 1/2 cups of soup and top with cheese, crushed tortilla chips, and sliced avocado 

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