Shredded Chicken Tortilla Soup
I could eat Mexican food every single day of my life. Although it's not the healthiest, especially the Tex-Mex I was raised on, it's delicious and will always make my table at least once a week. This chicken tortilla soup is great for a healthier Mexican dish, quick and easy, perfect for moms with a busy weeknight schedule. It's a little smoky, a little spicy, and made with a whole lot of love. I hope you enjoy it as much as I have and add a guilt free - delcious dinner to your library of easy weeknight dinners. Enjoy! :)
Servings 6
Ingredients
For the Chicken
- 3 lbs boneless skinless air-chilled organic chicken breasts or thighs
- 2 tbsp organic avocado oil
- 2 tbsp organic smoked paprika
- 4 tbsp elote seasoning spanglish asadero is my favorite
- 4 tbsp carne asada seasoning spanglish asadero is my favorite
- 2 tsp organic Himalayan salt
- 2 tbsp fresh ground organic black pepper
- 1 tbsp organic garlic powder
For the Soup
- 2 tbsp organic avocado oil
- 1 large organic yellow onion julienned
- 3 large organic jalapeños julienned remove the seeds if you want less heat
- 2 organic red bell pepper julienned
- 7 cloves organic garlic minced
- 4 tbsp carne asade and elote seasoning i prefer spanglish asadero
- 2 organic limes juiced in stages
- 3 tbsp organic tomato paste
- 32 oz organic beef broth
- 28 oz can san marzano tomatoes whole peeled and hand crushed
- 2 large bunches of fresh organic cilantro chopped including stems
- 2 tbsp organic himalayan salt
- 2 tbsp fresh ground organic black pepper
- 1 15 oz can organic pinto beans
- 1 15 oz can organic black beans
- 3 ears organic corn fire roasted (or 2 cups)
- 1/2 15 oz can of organic creamed corn
Toppings
- 3 large organic avocados halved and sliced
- 2 cups finely shredded organic mozzarella cheese
- 1 thinly sliced red or white onion I prefer red
- 1 cup fried tortilla strips
- 1 cup cilantro leaves chopped
- extra lime wedges
Instructions
- Preheat oven to 425°F. Season chicken generously with smoked paprika, taco seasoning, salt, pepper, and garlic powder. Rub with a drizzle of avocado oil. Place on a baking sheet and bake 12- 15 minutes until edges brown and internal temp starts rising (it'll finish in soup).
- While chicken bakes, heat avocado oil in a large saucepan over medium-low. Add julienned peppers first (poblano, jalapeños, red bell), then onion. Sauté 8-10 minutes until softened and starting to caramelize.
- Add minced garlic; cook 1–2 minutes until fragrant. Stir in taco seasoning and a good squeeze of lime.
- Add tomato paste; cook 2–3 minutes to deepen flavor.
- Pour in beef broth, hand-crushed San Marzano tomatoes (with juices), chopped cilantro, salt, and pepper. Bring to a simmer.
- Use an immersion blender to partially blend soup (half smooth, half chunky -still want whole ingredients showing)
- Stir in pinto beans, black beans, roasted corn kernels, and creamed corn.
- Remove chicken from oven; shred with two forks (it should be slightly underdone). Nestle shredded chicken into soup.
- Simmer gently 20 minutes to finish cooking chicken, blend flavors, and thicken slightly. Taste and adjust: more lime for brightness, taco seasoning/salt/pepper for punch.
- Ladle into bowls. Top generously with sliced avocado, shredded mozzarella (melts slightly from heat), sliced onion, fresh cilantro, and tortilla strips. Serve with lime wedges.
Notes
- Chicken finishes safely in the simmering soup—keeps it juicy and infuses flavor.
- For extra smokiness: Char peppers/onion under broiler before sautéing, or use fire-roasted canned tomatoes.
- Make-ahead: Soup tastes even better next day—refrigerate up to 4 days or freeze up to 3 months (add fresh toppings when reheating).
- Variations: Swap mozzarella for cotija/queso fresco
- Toppings bar idea: Set out avocado, cheese, tortilla strips, cilantro, lime, sour cream, jalapeños—let everyone customize.
- Pairings: Cornbread, tortillas filled with queso, or chips and salsa