This quick and easy tortilla soup recipe is made with shredded chicken and crispy fried tortilla strips in a tomato-based broth.

2 quarts chicken stock 1 lb. chicken breasts 1 medium onion 2 cloves garlic 1 can diced tomato  2 ancho chili peppers 3 tbsp. canola oil 1 bunch cilantro 4 corn tortillas 1 avocado 2 limes



This version of tortilla soup is perfect for weeknight cooking. You can use leftover roasted chicken or use a store-bought rotisserie chicken to make this soup recipe.

The key is having freshly fried tortilla strips. Warm, crunchy strips of fried tortilla make this soup what it is – and that is delicious.

Sauté onions and garlic.  Then add stock, tomatoes and chilies. Add shredded chicken and simmer  for 10 minutes.

Make a small bowls of the garnish for people to serve themselves. Plus, all of the green garnish together in one bowl looks really pretty on the table.

Garnish tortilla soup with sliced avocado, tortilla strips, a squeeze of lime juice and cilantro. Serve!

This tortilla soup recipe is seriously satisfying and it is so easy to make. The crunchy strips of tortilla are my favorite part of this soup and it is what helps to give it body.