For many years, Tortilla Soup has been a family favorite. The soup is cooked all in one pot and can put on the table in just 45 minutes!
You can serve the soup with any of your favorite toppings such as tomatoes, raw cheese, cilantro, avocado, and even grain-free tortilla chips! If you need to avoid certain toppings, then just choose which ones suit your specific dietary needs.
The soup is great reheated the next day and my kids like to take it to school in an insulated thermos.
Serves: Serves 6
I like to serve this soup with lots of toppings, but you can pick which ones you like best. This soup also freezes very well. Adapted from " The Best Recipe ".
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 5 cloves garlic, crushed with skins on
- 6 springs fresh oregano
- 6 sprigs of cilantro, plus 1/2 cup roughly chopped
- 8 cups chicken stock
- 2 pounds bone-in chicken breasts or 1 small 3-4 pound chicken
- 3 cups Siete tortilla chips
- 1 avocado, cubed
- 2 tomatoes, cut into bite-size chunks
- 1 lime, cut into quarters
- 1/2 cup sour cream (omit for Paleo and Gaps)
- 1/2 cup shredded cheddar cheese (omit for Paleo)
Instructions
- Place the garlic cloves in a large dutch oven over medium-high heat. Cook, stirring frequently until garlic begins to darken, about 2-2 1/2 minutes. Remove the pot from the heat and let it cool for about 30 seconds and then add the chicken stock, oregano, cilantro, and chicken to the garlic. Place pot back on heat and bring to a boil and then reduce to a simmer. Simmer for about 30 minutes. When chicken is cooked through, remove the chicken from the broth mixture and set aside. With slotted spoon, strain out the rest of the garlic and herbs. Shred the chicken with a fork and then add back to the soup. Add salt and pepper if needed.
- To serve, crumble a handful of tortilla chips into individual bowls and then ladle the broth over. Serve with cilantro, avocado, tomatoes, lime, cheese, and sour cream.
Photo Credit: Becky Winkler
