Chicken Tortilla Soup

In the spirit of Cinco de Mayo, I decided to make a chicken tortilla soup. Such a wholesome and filling soup, this one pot meal does the trick. The jalapeño adds the perfect kick! Great for those cool evenings!

  • 2 chicken breasts, shredded or chopped
  • 1 onion, diced
  • 1 jalapeño, seeded and chopped
  • 4 cups of chicken broth
  • 1 bunch cilantro, destemmed and chopped
  • 1 can diced tomatoes (optional)
  • 4 garlic cloves, minced
  • 8 oz mushrooms, diced
  • 1 lime
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp paprika (optional)
  • 1/2 tsp turmeric powder
  • Himalayan Salt, to your taste
  • 1 tbsp olive oil
  1. Heat olive oil over medium heat in a large Dutch pot.
  2. Add garlic, onion and jalapeño over and sauté for about five minutes.
  3. Next add the chicken broth, chicken, mushrooms, lime juice and all the spices and bring to a boil.
  4. Add the chopped tomatoes if you are using them.
  5. Let it all cook on a boil for 5 minutes.
  6. Add 2/3 of the cilantro and cook for another 2 minutes.
  7. Taste and adjust spices according to your taste and then add the salt.
  8. Garnish with the remaining cilantro and serve hot!

NOTE: The soup pictured here is made without tomatoes.