Chicken Sin Tortillas Soup

Chicken Sin Tortillas Soup

The soup sings summer songs!

If I really had to use one word I would call it fresh.  The name doesn’t imply a fall from grace but is a play on the Spanish word “sin” which means “without.”

The soup is also endlessly versatile and super easy.  If you use leftover chicken or even just pre-cook some while you are prepping a previous nights’ dinner you can get this bad boy ready in 20 minutes (plus chopping time – if we all had someone to prep for us I pretty sure most meals could be done in thirty minutes!)

This Chicken Sin Tortilla Soup is also great as leftovers or double batch and freeze to reheat later.

Happy Summer!

Chicken Sin Tortillas Soup

Serves: 4-6
Prep Time: 20 minutes
Assembly Time: 60 minutes
Total Time: 1 hour and 20 minutes


  • 3 lbs. chicken breasts (or 2 lbs. of cooked chicken)
  • 3 Tbsp. coconut oil, divided
  • 2-3 tsp  fajita or taco seasoning (or mix 1 tsp. ground cumin,  tsp. chili powder, 1 tsp. garlic powder, and a dash of cayenne)
  • 1 large or 2 medium onions, diced
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, diced (discard seeds to reduce heat)
  • 1-2 poblano peppers, diced
  • 8 c. chicken stock
  • 1—28 oz. can diced fire roasted tomatoes
  • Juice of 2 limes
  • 1 cup cilantro, chopped
  • Salt & pepper
  • avocado, cilantro, onions, hot sauce for garnish

If you are using cooked chicken proceed to shred the chicken. Preheat oven to 375 degrees Fahrenheit.  Rub chicken breasts with one tablespoon of oil (melting it first will make this easier), coating well. Sprinkle seasoning mix on the chicken, rub to coat evenly, and place on a rimmed baking sheet and into the preheated oven. Bake for 30-45 minutes until cooked through and liquids from the chicken run clear.  It is easier to shred the chicken while it is hot so use two forks and pull it apart.  If you are using previously cooked chicken it will be easier to shred by hand. Alternately, chop the chicken into one-inch pieces.

While the chicken is baking, heat the remaining 2 tablespoons of oil over medium heat in a large Dutch oven.  When hot, add the onions. Cook until onions are translucent, about 7 minutes. Add the garlic and peppers and sauté for 1-2 minutes, until fragrant. Pour in the chicken stock and fire roasted tomatoes and bring to a boil then reduce to a simmer.

To thicken the soup, remove half of the soup solids and puree in a blender. Return to the pot and mix.  Allow it to return to a simmer and add chicken, cilantro, and lime juice. Salt & pepper, to taste.

Serve hot with chopped cilantro, avocado, onions, and/or hot sauce.  Enjoy!

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