Tortilla Soup

This is a great cold weather soup and it’s perfect for Fall. I love this soup because it’s so flavorful and healthy at the same time. It combines lots of veggies and people can have fun with adding the avocado and tortilla chips to their own soup bowls. It’s always important to keep food and the eating process interactive! This will easily become a favorite of your guests and family.


  • 4 (about 1 1/2 pounds) skinless chicken thighs

  • 2 tablespoons olive oil

  • 4 garlic cloves, minced

  • 1 teaspoon cayenne pepper

  • 1 cup cherry tomatoes, halved

  • 1 can black beans, rinsed and drained

  • 2 cups chicken broth

  • 1 cup crushed tortilla chips

  • 2 tablespoons fresh lime juice, plus lime wedges for serving

  • 4 large scallions, thinly sliced (about 1/2 cup)

  • 4 jalapenos, diced

  • 1 avocado, peeled, pitted, and diced

  • 1 cup cilantro, diced

  • Salt and pepper


1) Add skinless chicken thighs in a pot of boiling water. Let boil for about an hour, adding water as needed. Once these are done, reserve the water. Take chicken thighs out and shred meat with a fork. Set aside.

2) In a separate pot, on medium heat, add olive oil and garlic. After a few minutes when it begins to brown, add the reserved chicken broth. Add shredded chicken, cayenne pepper, cherry tomatoes, black beans, lime juice, scallions, jalapenos, cilantro and salt and pepper. Let all this simmer on low for about 30 minutes.

3) When ready to serve, add avocados on top with crushed tortilla chips.

Makes 4 servings.


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