Recipe: Mexican Chicken Tortilla Soup

by JJ Virgin on August 29, 2016

Mexican Chicken Tortilla Soup is quick to make and full of flavor!

This version eliminates the gluten found in other recipes and adds avocado for more fiber and healthy omega-3 fatty acids. Most importantly, it tastes fantastic! It’s the perfect candidate for freezing, too — just wait to add the tortilla strips and avocado until you thaw and reheat.

This recipe joins Roasted Jalapeño Guacamole with Toasted Pumpkin Seeds, Cilantro Turkey Burgers with Chipotle Ketchup, and my Tequila Treat on our Mexican Fiesta menu. ¡Buen provecho!

Mexican Chicken Tortilla Soup


August 29, 2016

Crispy brown rice tortilla strips add satisfying crunch to this delicious soup, while spicy ground chipotle weighs in a with a little kick of smoky heat. It's gluten-free version of a Mexican favorite.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 4 servings


4 tsp olive oil or coconut oil

1 brown rice tortilla, cut in half, then into thin strips

1 medium onion, chopped

2 garlic cloves, minced

2 celery stalks, chopped

1 tsp ground cumin

3/4 tsp dried oregano

1/4 tsp ground chipotle pepper

1 (14.5-ounce) can organic diced fire-roasted tomatoes and their juice

4 cups organic low-sodium chicken broth

12 oz. cooked organic free-range boneless, skinless chicken breast cut into cubes (about 2 cups)

2 tbsp chopped fresh cilantro

1 tbsp lime juice

1/2 tsp sea salt

1 avocado, cut into 1/2-inch dice


1Heat 3 teaspoons of the oil in a Dutch oven over medium-high heat.

2Add the tortilla strips and cook, stirring, until crisp, 5-6 minutes. Transfer to a plate lined with a paper towel to drain.

3Return the Dutch oven to the stove and heat the remaining teaspoon of oil over medium-high heat.

4Add the onion, garlic, celery, cumin, oregano, and ground chipotle; cook, stirring occasionally, until vegetables begin to soften, 2-3 minutes.

5Stir in the tomatoes and cook for 2 minutes. Pour in the broth, bring to a boil, and immediately reduce the heat to medium-low; cover and simmer for 25 minutes.

6Stir in the chicken and cook until heated through, about 3 minutes.

7Remove from the heat, and stir in the cilantro, lime juice, and salt.

8Divide the soup among four bowls and top with the tortilla strips and avocado.

This recipe is part of the Mexican Fiesta menu, with Roasted Jalapeño Guacamole with Toasted Pumpkin Seeds, Mexican Chicken Tortilla Soup, Cilantro Turkey Burgers with Chipotle Ketchup, and JJ's Tequila Treat. Check out the Mexican Fiesta Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful party full of south-of-the-border style!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Calories355 calories
Sodium711 milligrams
Protein31 grams
Sugar0 grams
Total Fat16 grams
Saturated Fat3 grams
Total Carbohydrates20 grams
Dietary Fiber7 grams

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