Chicken Tortilla Soup

We love tortilla soup but it can be full of carbs if you aren’t careful.  This one is loaded with veggies for an extra boost of vitamins and fiber.   I do serve it with warm or even baked whole grain for some extra flavor.   Oh and a margarita is a nice treat.  Enjoy

  • Yield 6 servings
  • Prep Time 10 min
  • Cook Time 30 min


  • 1 tablespoon olive oil
  • ¼ teaspoon crushed red pepper
  • 16oz (about 1) rotisserie chicken, shredded
  • 1 medium zucchini, diced
  • 2 carrots cut in to cubes
  • 1 can (28 oz.) crushed tomatoes
  • 1 can  (15.25 oz.) corn, drained
  • 1 can (4 oz.) diced mild green chilies
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • Juice of 1 lime (about 2 tablespoons)
  • 2 (32oz each) box cartons organic bone broth (or just less if you want)
  • 2 tablespoons tomato paste
  • ¼ cup cilantro, optional
  • Handful crushed whole grain chips, optional
  • Avocado, diced, optional
  • Sour cream, optional


Heat oil in a large pot over medium. Add crushed red pepper and stir for 1 minute. Add chicken and stir.

Add in the zucchini and carrots and stir for 3-4 minutes. Add canned tomatoes, corn, green chilies, seasoning and lime juice. Stir together for 1 minute. Add broth, and bring to a near boil. Stir in the tomato paste, then reduce to a simmer. Top with lid and simmer for 20 minutes.

Divide among the bowls and garnish with cilantro, avocado, sour cream and chips, if using.