This doesn’t actually have tortillas in it. So I lied. But I did put plantain chips in it. Which made it kind of like tortilla chips. Or fritos. Whichever you like better, that’s what it was like.

I’m kind of digging the cooler whether just because soups sound so freaking good. Why eat your food when you can drink it? Last week I made my Crockpot Sweet Potato Basil Soup but mixed in hot italian sausage into it…O.M.G. It’s so freaking good. If you haven’t made it yet, get your life together and do it. Your tastes buds will sing to you. Lullabies even.

So I have begun to countdown the days until I go to California to see the friends that I met the last time I was out there for the Fueling the Fire Fundraiser. That was a long sentence for me. Anywho, last time I was in California, I met an amazing woman named Stacy who took me under her wing and fed me breakfast and mimosas while at the beach. So of course, I fell in love with her instantly. I also met a gorgeous guy that proved there are good, single men still in this world. So not only is there a cool as f*ck girl out there, but there is an entire gym full of amazing people, AND there is eye candy. BOOYAH. Winning. Stacy has even been using a countdown app for when I come out there. She’s awesome. Check it out. I have no idea when she sent this picture to me, but now the days are less than that! Yay!

Did anyone else watch New Girl on Tuesday night?! Of course you did. Because it was seriously one of the best episodes I’ve seen so far. I ABSOLUTELY could not stop laughing when Nick was in the Haunted House. And when Nick compared relationships to a Haunted House. Spot on Nick, spot.on.

What should I talk about in my blog post tomorrow? I’m saving my apple fritters recipe for Monday, because why the hell wouldn’t you want to start your week staring at a paleo apple fritter? Maybe I’ll talk about things I’m into again, Jake really liked that post. That’s a lie. He made fun of me for a week straight for it. Give me ideas people. You’re more intelligent than me anyways.

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Chicken Tortilla Soup

  • Yield: 6-8 1x

Ingredients

Scale

For your chicken

  • 34 large boneless, skinless chicken breasts (about 2.5lbs worth)
  • 1 tablespoon cumin
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • salt and pepper, to taste
  • 1 tablespoon olive oil

For your soup

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 1 jalapeño, finely diced
  • 1 (4oz) can diced green chiles
  • 1 (14oz) can fire roasted tomatoes
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 32 oz fluid chicken stock (I used low sodium, no sugar added)
  • juice of 2 limes
  • chopped cilantro, to garnish
  • crushed plantain chips, to garnish
  • sliced avocado, to garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Place chicken on a parchment lined baking sheet. Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
  3. Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two fork to shred the chicken.
  4. While your chicken is baking, get your soup ready. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.
  5. Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.
  6. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.
  7. Then add your shredded chicken and chicken stock to the pot.
  8. Simmer on low heat for 30 minutes.
  9. When your soup has simmered, add in your lime juice and a bit more salt and pepper.
  10. Add your soup to a bowl along with avocado, cilantro, and plantain chips.
  11. Stay warm. Being cold is stupid.

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121 Comments

  1. Natpatben says:

    This was definitely 5 starts! Only puzzling thing was how you get 30 minutes of prep and 30 minutes of cooking. This definitely takes more than an hour if you include preheating the oven, seasoning the chicken and shredding the chicken.

  2. Dakotah says:

    YUM! I made this last night and actually just threw it all in the crock pot to cook while I was at work. I added the limes at the end. It was amaze-balls! It tastes fresh and isn’t too salty!

  3. Rose says:

    Such a hit! My fiancé couldn’t eat chicken tortilla soup without cheese or chips until this recipe and now this is one of our “Greatest Hits.” One of the meals either he or I cook on a biweekly basis. Thank you so much! We added a little Serrano salsa and plantain chips and cannot get enough of it. It freezes really well so we always have emergency soup. Thanks Juli!

    1. juli says:

      awesome!! this is such an old recipe so it’s awesome to see that people are still enjoying it!

  4. Donna says:

    I’ve been wanting to make chicken tortilla soup for my daughter to try because she loves soups. I made this recipe last week, and I know it was a hit because she asked for seconds and asked for it for lunch the next day. I baked some Siete Foods tortillas for the top because I was out of plantain chips. It may be an oldie, but it sure is a goodie.

  5. Samantha N Nellett says:

    How much is one serving? A cup? A 1.5 cups?
    You have 6-8 servings, but I didn’t see what is a serving.

    Thanks
    Sam

    1. juli says:

      it depends how much you want to eat! i can’t tell you what the best serving size is for you

  6. Abby says:

    This is WAY TOO SPICY as listed. So spicy we couldn’t eat it – mouth is on fire. Next time I will cut some of the spice amounts in half.

  7. Katie says:

    Holy crap this was delicious! I subbed an anaheim pepper for the poblano to kick up the spice a bit and am in love. This is going into the weekly rotation for sure!

  8. Laurie says:

    Absolute favorite recipe! We serve the jalapenos on the side and up the poblanos to 2 (kiddos don’t like spicy food). Also have made this in Crock Pot and Instant Pot. LOVE!!!

    1. juli says:

      woohooo!! thanks for trying such an old recipe, Laurie!

  9. Rich says:

    My wife is a huge tortilla soup fan, and is very particular about it. I made this last night to help her clear out some congestion and she very much enjoyed it.

    I do plan to try this as a slow-cooker recipe as well, though. The one thing missing was some depth of flavor. The cooking time provided gets the job done, but if you have time to throw all the ingredients in the slow-cooker in the morning, you’ll cut out a few steps and probably end up with more flavor.

    Overall, great recipe!