Chicken Tortilla (less) Soup


  • 2-3 pounds chicken breasts

  • 3 tbsp of oil, divided (I used coconut oil)

  • 2-3 tsp of fajita or taco seasoning (or use a mix of ground cumin, chili powder, garlic powder and cayenne)

  • 2 medium onions, diced

  • 6 cloves garlic, minced

  • 2 jalapeno peppers, diced

  • 1-2 poblano peppers, diced

  • 2 quarts (8 cups) chicken broth

  • 1 28-ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes)

  • Juice of 2 limes

  • 1cup cilantro, chopped

  • avocado and fresh cilantro for garnish

  • Feel free to add any extra veggies!



  1. Preheat oven 375 degrees. Place chicken breasts in a glass baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle fajita seasoning over the chicken, coating well, and place in the oven.

  2. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear.

  3. Using two forks, shred the chicken (it shreds better when hot). Alternately, you can just chop the chicken into small pieces.

  4. Meanwhile, in a large pot melt the remaining 2 tbsp of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.

  5. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.

  6. Pour in broth and tomatoes and bring to a boil.

  7. Add the chicken, cilantro and lime juice. 

  8. Taste and adjust as needed (more salt, cayenne, lime juice?)

  9. Serve hot with extra cilantro or avocado!


Recipe adjusted by Robyn Johnson, MS, RDN, LD

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©2017 by Nutrition by Robyn, LLC