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Shredded Chicken Tortilla Soup

The perfect cold weather dinner cooked in one pot.


1 tbsp olive oil or avocado oil for bottom of pot.

1 medium onion (chopped).

3 garlic cloves (minced).

2 - 5 green chiles (diced - if you prefer spice, leave seeds).

1 jalepeno (diced - if you prefer spice, leave seeds).

1 tsp ground cumin.

1 tsp chilli powder.

2 chicken breast (Campfire Meats used).

20 oz. can Mexican spiced crushed tomatoes.

32 oz. chicken broth or vegetable broth.

14 oz. can black beans (drained and rinsed).

2 stalks of corn or 1 bag of frozen corn.

1/2 cup cilantro - 1/4 cup for cooking and 1/4 cup garnish.

1 sliver of lime for garnish.

1 avocado sliced for garnish.

Salt to taste.

Tortilla Chips:

A drizzle of olive oil or avocado oil for air-fryer or 1/4 cup.

2 corn tortillas sliced.


  1. Preheat the pot with oil over medium-high heat. Add onion, garlic, green chiles, and jalepeno and saute until veggies soften.

  2. Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, 1/4 cup cilantro, and chicken broth or vegetable broth. Bring to a boil, then reduce heat and let simmer, covered for at least 25 minutes or longer.

  3. While this is simmering, (for air-fryer) lightly oil cut tortilla strips and place in air-fryer at 325 degrees. Check every 3-5 minutes and give pan a shake. Keep frying if needed, check periodically.

  4. Remove chicken and shred with 2 forks. Add shredded chicken back to the soup and simmer for another 5-10 minutes.

  5. Serve soup and top with avocado, tortilla chips, lime wedge, and cotija cheese.