Weeknight Quick Chicken Tortilla Soup

I am really excited to share one of my favorite “go to” recipes. We are now carrying Organic Valley Monterey Jack Cheese and it would go so well with this recipe. We already stock all of the other core ingredients.

This soup is so fast to put together and stores well so double up! It also uses some of my favorite ingredients like bone broth and sprouted tortillas. It is a very brothy soup, but if you prefer the really creamy versions of tortilla soup you can simply stir in sour cream. I hope you enjoy it as much as I do.







1 large onions, chopped

1 red bell pepper, chopped (optional)

4 cloves garlic, minced

5 cups salted chicken bone broth OR 1 tablespoon Better Than Bullion Organic Chicken Base mixed with 5 cups water

1 tablespoon ground cumin

3 Tablespoons salsa OR 3 Tablespoons Tomato Sauce and either diced jallapeno or red pepper chili flakes

1 can (15 oz.) organic pinto beans

Juice of 1 lime

1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes) We love Food For Life Sprouted Corn

1 pounds boneless, skinless chicken breast, cooked and chopped

1 cup chopped fresh cilantro

Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping as desired



  1. Heat dutch oven or large pot over medium heat. If needed add a little oil to avoid sticking. Add onions, pepper and garlic.
  2. Add broth, cumin, salsa, lime juice, beans, chicken, tortilla strips and cilantro. Let simmer for a few minutes until warmed through. Meanwhile prepare any of the optional toppings as needed.
  3. Serve and enjoy!

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Avocado, Beans, Chicken, Herb, Onion, Peppers and tagged , , , . Bookmark the permalink.

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