Chicken Tortilla Soup

It’s that time of the year when soup for dinner is a weekly staple in our house.  This recipe is easy to prepare after work and you can clean out your fridge and panty with items to top the soup with!

Ingredients – Serves 6 

  • 2 tablespoons olive oil
  • 6 scallions,  thinly slice the white and light green parts
  • 1 jalapeno pepper, finely diced (optional)
  • 2 garlic cloves, finely diced
  • 6 cups chicken stock
  • 3 boneless, skinless, chicken breasts
  • 4 roma tomatoes, cut into large dice
  • 2 T cumin
  • the juice from 1 lime
  • salt and pepper to taste

Optional toppings include:

  • diced avocado
  • grilled corn
  • diced tomato
  • thinly sliced onion or scallions
  • tortilla chips
  • shredded cheese
  • cotija cheese
  • lime wedges
  • roughly chopped cilantro
  • sour cream


  • In a large Dutch oven, heat olive oil over medium heat.
  • Add scallions and sauté until translucent.
  • Add jalapeno and sauté 1-2 minutes.
  • Add garlic and sauté 30 seconds.
  • Add chicken stock and bring to a boil.
  • Add chicken and reduce heat to a low simmer.  Stir soup occasionally and remove chicken once cooked through, 10-12 minutes.
  • Prepare your optional toppings while chicken is cooking.
  • Remove chicken, place in a bowl and let cool.
  • Add tomatoes, cumin and lime juice to the soup.  Season with salt and pepper.
  • Once chicken is safe to handle, shred with two forks.  Add chicken, and any juices from the bowl, back into the soup.
  • Cook soup for another 5-7 minutes.
  • Check again for seasoning and add salt and pepper to taste.
  • Ladle soup into bowls and add toppings.
  • Enjoy!