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Chicken Tortilla Soup #Recipe & a Special #Discount

Dear Creatives, I wanted to update you on one of the recipes from Meal Plan Monday. I made Chicken Tortilla Soup, which was Rachel Ray’s recipe she calls her version Mexican Chicken Lime Soup. It is an easy 1 pot meal & then just add the fixings. Don’t you love 1 pot meals? I do! The changes I made for the Chicken Tortilla Soup recipe were simple. While your soup is cooking I have a few special discounts to share with you from CRICUT®who is one of my sponsors at the end of the post! I hope this recipe & discount makes your day a little nicer!

chicken tortilla soup, soup, tortilla soup, Mexican Chicken Lime soup

I followed Rachel Ray’s recipe only made a few changes:  I didn’t add the  2 chiles in adobo sauce,( she uses canned chiles) finely chopped, plus 2 tablespoons adobo sauce. We always have the freshest chilies of many kinds here in Central, CA.  I used a big, fresh Pobalno Chili in place ( since my daughter prefers a green or clear broth vs red ) . I also reduced the garlic to 4 cloves instead of six. I only had 1 package of vegetable stock & 1 can of chicken stock so I mixed them both in & the results were great. Her recipe calls for just chicken stock. If I had it I would of used it.

avocado, lime, three cheese, cilantro, soup toppings

This is a super easy recipe to put together & very filling all by itself. Sammie loves soup & we all loved this recipe. I think you will too. Just add as many of the fixings that you like to top your Chicken Tortilla Soup

Chicken Tortilla Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4-6

Chicken Tortilla Soup

Easy! Adapted from:


  • 1 onion ( chopped)
  • 4 cloves garlic (minced)
  • 1 package boneless chicken breasts or chicken fillets ( cut up into cubes)
  • olive oil
  • Chicken Stock 1 large box + 1 can or min. 6 cups
  • cilantro (chopped)
  • 2-3 limes (quartered leave out & cut 1 only in half to juice into soup)
  • 2 avocados ( bite sized pieces)
  • tortilla chips
  • pre shredded Mexican three cheese blend or shredded cheddar cheese


  1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion is translucent.
  2. Add in peppers & cook a few minutes while stirring.
  3. Push the vegetables to the side of the pan, add the chicken and cook, stirring, until cooked on all sides.
  4. Stir in the chicken broth & lime juice. Lower the heat and simmer for 30 minutes,( skimming any foam if there is any)
  5. Stir in the cilantro.
  6. While cooking prep the garnishes.
  7. Garnish with toppings in serving bowl


Cook time may very on size of cut up chicken.

What is your favorite soup recipe?

Related Recipes you may enjoy:


PS! I can’t wait to share what I have been making using my  CRICUT® using my Love Stuck cartridge! & I hope your going to love these discounts & deals! These are offers from my affiliate Cricut 

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    • Fawn says

      Hey Trish, Thanks for dropping in & letting me know how you found me! Hope to see you again soon & will be by to meet you.

  1. Sol says

    This looks waaaay yummy! Hope I will find the time to make this soon. Found you through Bloggymoms x

    • Fawn says

      Hi Sol, Thanks for letting me know how you found me. I hope you get to try the recipe. I can’t wait to visit you!

    • Fawn says

      Hi Connie, Thanks so much for following. I already follow you & can’r wait to visit again & added you on Pinterest. Thanks for your visit today.

    • Fawn says

      Hi Brandie, I love tortilla soup & of course with avocados. Happy to visit & see you here too! xo