Shredded Chicken Tortilla Soup

A fiesta in your mouth! This Tortillas soup is a perfect filling lunch, make a huge batch and freeze for the rest of the week. I love the having all the fun toppings to add spice, crunch and more flavour!

- Zehra, The FitNest


  • 1 pound Crescent Foods boneless skinless chicken breasts (uncooked/raw)
  • 1 can (15 ounces) whole peeled tomatoes,
  • 1 can (10 ounces) red enchilada sauce or taco sauce
  • 3 tbsps minced garlic
  • 1 yellow onion, diced
  • 1 can (4 ounces) fire-roasted diced green chiles
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cup frozen corn
  • 1 container (32 ounces) chicken stock (4-5 cups)
  • 2 tbsps ground cumin
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 bay leaf
  • Seasoned salt and freshly cracked pepper, to taste
  • 1 tablespoon chopped cilantro
  • Tortilla strips, Freshly squeezed lime juice, freshly grated sharp cheddar cheese, ripe avocados, fresh cilantro



Regular Large Pot
  1. Remove the fat from the chicken breasts
  2. With the pan on medium, heat a tsp of oil and saute onions and garlic until they begin to soften.
  3. Add in the chicken breast, whole tomatoes, enchilada sauce, green chiles, drained & rinsed black beans, and corn. Mix well t break up the tomatoes
  4. Pour in the chicken stock , the cumin, chili powder, paprika, bay leaf, and salt & pepper to taste. Once soup comes to a boil, reduce heat to a simmer and cover.
  5. Cook for 30-35 mins, until chicken is tender and can shred easily.
  6. Remove the chicken to a plate or bowl and shred with two forks. Return the chicken to the pot and add in 1-2 tablespoons chopped cilantro (to taste). Taste and adjust any seasonings (salt + pepper) and add fresh lime right here if desired. Remove the bay leaf.
  7. Serve bowls of the soup with lots of your favorite toppings: freshly grated cheese, a large spoonful of sour cream, additional cilantro, fresh lime, and lots of tortilla strips!
  1. Using the saute function, add 1 tablespoon olive oil and saute the minced garlic and diced onion for 3-4 minutes until the onion starts to soften.


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Heifa's Bio

Heifa, is a Chicago based Middle Eastern Food Blogger. Her mission is to develop simple, and easy recipes infused with the Mediterranean flavors that she grew up eating. Her hope is for people to get back in the kitchen and make food that is beneficial for them and their families without lacking in flavor.

Zehra, The Fitnest

To Zehra, nourishing meals are more than just that – they are dishes that feed and nourish our bodies. Healthy eating, fitness and being a loving mother of two are Zehra’s greatest passions. With a Kinesiology and Health Sciences background, she uses this knowledge to encourage her followers to live a healthier life through nutritional eating and ongoing fitness. The recipes that Zehra will share will have you trying different tastes a flavors from around the world.