Shredded Chicken Tortilla Soup

Chx tort soup-bowlThere is nothing better than a hot bowl of soup for a Fall supper! This recipe is easy to throw together, especially if you already have chicken cooked and ready to shred. If adding the chili powder seems like too much spice, decrease the amount to your desire, and try adding a tablespoon of tomato paste. I like to get everything chopped, measured, and ready to go, and then within minutes a yummy smelling pot of soup is awaiting! Enjoy!

Chx tort soup-ingred

Shredded Chicken Tortilla Soup


  • 2 corn tortillas
  • cooking spray
  • 5 teaspoons vegetable oil
  • 1 1/2 cups chopped zucchini
  • 1 cup chopped onion
  • 3/4 cup chopped cilantro (divided)
  • 1 Tablespoon chopped jalapeno
  • 3/4 teaspoon kosher salt (divided)
  • 2 minced garlic cloves
  • 2 bay leaves
  • 1 1/2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 4 cups chicken stock
  • 14.5 ounce can unsalted fire-roasted diced tomatoes
  • 1 15 ounce can unsalted black beans
  • 8 ounces shredded chicken (*see Gr8 Tips below)
  • 1 sliced avocado
  • 4 lime wedges


  1. Preheat oven to 375°F.
  2. Cut the tortillas into 1/2 strips and coat with cooking spray.
  3. Spread the tortilla strips on a baking sheet and bake for 10 minutes.  Chx tort soup-tort strips
  4. Heat 5 teaspoons of vegetable oil in a large dutch oven over medium heat.
  5. Add the zucchini, onion, 1/4 cup cilantro, jalapeño, 1/4 teaspoon kosher salt, garlic, and bay leaves.  Cook for 7 minutes.  Chx tort soup-saute
  6. Stir in the chili powder and ground cumin.  Chx tort soup-spices
  7. Add the stock and canned tomatoes and bring to a boil.
  8. Add the beans, 1/2 teaspoon kosher salt, shredded chicken and simmer for 5 minutes.                                                  Chx tort soup-pot3
  9. Divide among 4 bowls; top with tortilla strips, avocado, remaining cilantro and lime wedges. (Be sure to squeeze the lime wedge into your soup; it makes a yummy difference! Also, be creative and add any garnish you like! Sour cream, diced red onion, salsa, pico de gallo or grated cheese are all tasty choices.)

Serves 4 (about 2 cups each)

Gr8 Tips:

*An easy way to make shredded chicken is to place chicken breasts (even frozen ones) into the crockpot with a 1/2 cup of liquid (broth, water, salsa) and turn on low. Leave to cook for several hours. When ready, remove from pot and pull apart with two forks.

* Or – take boneless, skinless chicken breasts and drizzle with olive oil, season with salt and pepper (or spice of your choice) and bake in a preheated 375°F oven for 20-25 minutes.

*Or – for real convenience, buy a rotisserie chicken from your local grocer!

Gr8 Do-ahead Tip:

This soup can be made 1 – 2 days ahead of time up through Step 8. Cool and keep covered in the refrigerator. Warm it up on the stove-top or microwave before completing Step 9.


  1. Claudia Kerns | 1st Sep 15

    Amazing!! Great recipe! I can’t wait to try this. Easy and the crowds will go crazy! Thank you!

    • Kyle | 1st Sep 15

      And tastes even better the next day! Don’t forget to squeeze the wedge of lime into your bowl! Thanks Lon, enjoy!

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