Chicken Soup with Tortilla

This flavorful soup is similar to one you would be served at an authentic Mexican restaurant.

Serves: 2Hands-on: 25 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 2


  • ½ cup canned tomatoes
  • ⅛ tsp. garlic powder
  • ¼ cup plus 1 Tbsp. safflower oil, divided
  • ¼ tsp. ground coriander
  • ¼ tsp. ground cumin
  • ¼ tsp. dried oregano
  • 2 cups chicken stock
  • ¼ tsp. chili powder
  • ¼ lb. skinless, boneless chicken breast, cut into thin strips
  • ⅛ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 2 gluten-free hard tortilla shells or crunchy corn tortilla strips, crushed
  • ¼ avocado, diced
  • ½ oz. queso fresco, crumbled
  • 2½ Tbsp. chopped fresh cilantro
  • 1 tsp. fresh lime juice


  • In a blender or food processor, combine tomatoes and garlic powder and process until smooth.
  • Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add tomato mixture, coriander, cumin, and oregano. Cook about 6–7 minutes or until mixture becomes thickened; stir often.
  • Set a large saucepan over medium-low heat and add tomato mixture, stock, and chili powder. Partially cover pan and simmer about 20 minutes, stirring occasionally.
  • Add chicken, salt, and pepper and simmer 20–25 minutes longer. Chicken should be slightly opaque.
  • Ladle soup into 2 bowls. Top each serving with crushed taco shells and cheese, and sprinkle with lime juice and cilantro. Serve immediately.