Chicken Tortilla Soup

Chicken Tortilla Soup | Food & Nutrition | Stone Soup
Photo: Ashley Munro, RD, CDE

I used to work at a hospital as a clinical dietitian. When I worked there, every Wednesday was chicken tortilla soup day and the line was always insane. Because, it was THAT good! This recipe is in memory of that soup. I don’t work at the hospital anymore, but I think the chicken tortilla soup is still on the menu.

Tortilla soup is also one of those dishes I want to try at every restaurant that has it on the menu. They all have their own take on the recipe, and I love that. Plus, it is what we ate every day on spring break my junior year of college when we went to Cabo. Now that I think about it, tortilla soup means a lot to me!

I love this recipe, it is delicious, simple and is all my favorite recipes combined!Chicken Tortilla Soup -

Chicken Tortilla Soup

Serves 4 to 6


  • 1 tablespoon oil
  • 1 medium onion, diced
  • ½ teaspoon kosher salt
  • 1 tablespoon minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 to 1½ lbs boneless skinless chicken breasts, cooked, shredded (about 2 cups)
  • 1 15-ounce can crushed tomatoes
  • 4 cups chicken stock
  • 1 bag store bought tortilla chips


  • Shredded Cheese
  • Radishes
  • Cilantro
  • Avocado
  • Plain Greek yogurt


  1. Heat a heavy bottom pot over medium-high heat.
  2. Add oil, onions and salt, let cook for 2 to 3 minutes.
  3. Next add garlic, chili powder, paprika, cumin and oregano and cook for another 3 minutes.
  4. Stir in cooked and shredded chicken and crushed tomatoes.
  5. Last, add chicken stock and bring soup to a boil.
  6. Lower to a simmer and let cook for another 5 minutes.
  7. Serve with tortilla chips on top and any other additional toppings listed. Enjoy!
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Ashley Munro
Ashley Munro, RD, CDE, Certified Intuitive Eating Counselor, is based in Tucson, AZ, and owner of Ashley Munro Nutrition. She blogs at Follow her on Facebook and Instagram.