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5 from 1 vote

15 Minute Chicken Tortilla Soup

Keep *Taco Tuesday* quick and delicious with this light & flavorful chicken tortilla soup loaded with bone broth in just 15 minutes of time!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup, chicken tortilla soup recipe, easy guacamole
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com



  • 3 TB friendly fat to cook in such as butter coconut oil, tallow, lard, or avocado oil. I like to use a couple TB of butter and a TB of avocado oil)
  • 1/2 medium onion diced
  • 1/2 medium green bell pepper diced
  • 1/2 medium red bell pepper diced
  • 4 large cloves of garlic minced
  • 1 TB organic tomato paste I usually have Costco's organic tomato paste around.
  • 1 quart bone broth
  • 1 cup cubed or shredded cooked chicken leftovers
  • 1/2 cup organic frozen corn Optional if you are grain free. I get organic non-GMO frozen corn at Costco.
  • 2 TB organic chunky salsa I usually have Costco's organic salsa around
  • 1 tsp taco season I keep a small 8oz Ball jar of my DIY taco season doubled up in my cupboard so it is easy and quick to scoop from
  • 1 heaping handful of fresh spinach
  • Sea salt and pepper to taste
  • Garnish with green onions and if you tolerate dairy you can do whole sour cream or freshly grated raw cheese


  • 1/2 medium onion diced
  • 1 medium tomato diced
  • Juice of 1/2 lemon
  • 2 avocados pitted and scored into cubes
  • 1 clove of garlic minced OR 2 tsp garlic powder if you don't want the raw garlic heat
  • Sea salt to taste


  • Melt the friendly fat in a medium soup pot and add the onion and green & red peppers. Add a big pinch of sea salt to bring out their juices and sweeten them and cook them on medium heat for about 5 or so minutes.
  • Add the garlic and tomato paste, stir, and cook for a minute or two.
  • Add the bone broth, chicken, corn if using it, salsa, and seasoning and bring to a low simmer for a few minutes and then add in the spinach to wilt. Salt and pepper to taste.
  • Garnish each bowl with green onions if you wish and if you tolerate dairy you can use whole sour cream or freshly grated raw cheese.
  • To make the guacamole, just put all the guac ingredients in a bowl and combine. Serve the soup guacamole and tortillas pan-cooked in butter or avocado oil to crisp and then cut into triangles. I like to sea salt the tops of the chips too.