Chicken Tortilla Soup (2nd Option)


  • 2 bone-in or boneless, skinless chicken breasts
  • 2 tbsp EVOO
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 small onion, diced
  • 2 cloves garlic, minced or pressed
  • 1 red pepper, diced
  • 1 can chopped and diced tomatoes
  • 4 cups low-sodium organic chicken broth
  • 2 cups filtered water
  • 5 whole corn tortillas cut into thin strips
  • 1 avocado, diced
  • 1/3 to 1/2 cup grated Monterey jack cheese
  • 1 bunch cilantro
  • low-fat sour cream, crema or plain yogurt, for garnish


  1. Preheat oven to 375 degrees and rub chicken with 1 tbsp EVOO, 3/4 tsp chili powder, cumin and salt.
  2. Roast until cooked through but tender and juicy, about 30 minutes and set aside to cool slightly.
  3. Heat the remaining EVOO in a medium soup pot over medium heat.
  4. Add onion, garlic and pepper and cook until soft, about 6 minutes.
  5. Add the remaining chili powder, tomatoes, broth and water, and simmer for 25 minutes.
  6. While the soup cooks, shred the chicken into bite-size pieces.
  7. Stir in the chicken and tortillas.
  8. Garnish with avocado, cheese, cilantro and a dollop of sour cream and serve warm.

Courtesy of VICKS(R) Advertisement


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