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30 Minute Healthy Chicken Tortilla Soup

30-Minute Healthy Chicken Tortilla Soup

Angelina
Mexican flavored 30-Minute Healthy Chicken Tortilla Soup is warm, hearty, and perfect for chilly days.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 6 -8 servings

Ingredients 

  • 2 tbsp olive oil divided
  • 1 lb skinless boneless chicken breast cut into bite size pieces
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 jalapenos seeded and minced
  • 3 tbsp flour use gluten free in needed
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon optional, but recommended
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 8-10 cups low sodium chicken broth
  • 1 1/2 cups cooked rice or quinoa
  • salt and pepper to taste
  • juice of 1 lime
  • Toppings: sliced avocado chopped cilantro, sliced jalapeno, lime, tortilla chips*

Instructions 

  • Add 1 tbsp olive oil to a large heavy bottom pot over medium high heat. Add chicken and cook through. Remove chicken from pot and set aside.
  • Add remaining oil to pot and saute onions, garlic, and jalapenos until soft, about 5 minutes.
  • Stir in flour and cook 1 minute.
  • Add chili powder, cumin, oregano, garlic powder, cinnamon, tomato paste, and apple cider vinegar. Stir to combine.
  • Add cooked chicken and broth to pot and bring to a boil. Once boiling, stir in cooked rice and cook an additional 2 minutes. Season with salt and pepper, to taste and finish off with juice of 1 lime.
  • Serve warm with toppings.
  • To make your own tortillas, cut 4-5 soft corn tortillas into triangles. Arrange in a single layer on a baking sheet and lightly drizzle with oil. Sprinkle salt and bake at 350 degrees F for 7-10 minutes, or until crispy.
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