Chicken Tortilla Soup

Chicken Tortilla Soup

Sarah Waltrip

"Marinated chicken, chunky veggies and lots of toppings make this a hearty meal:) You can add any veggies you like to make it your own."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Combine the chicken, Sriracha sauce, honey, and olive oil in a bowl, cover tightly and marinate for at least four hours and up to 24 hours.
  2. In a medium sauce pan on medium heat, pour the chicken and all the marinade in and cook until just opaque. Add the all the veggies except the zucchini and stir to combine with the chicken. Add the chicken broth and the soy sauce. Bring to a boil for two minutes and reduce to a simmer for 10 minutes. Add the zucchini and simmer for an additional 10 minutes.
  3. Fried Tortilla Strips:
  4. In a small frying pan heat oil
  5. Add tortilla strips and cook until just golden, about 2-3 minutes
  6. Remove from heat with with a slotted spoon and transfer to a paper towel (salt if desired)
  7. Fill a bowl with soup and top with fried tortilla strips, cilantro, onions, avocado and cheese. Squeeze a lime wedge all over and drop into soup.
  8. ***directly after chilies have been charred and while they are still warm, place them in a paper bag and let them steam for 10 minutes. Remove from bag and peel skin off while under running water


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