spicy chicken tortilla soup

Spicy Chicken Tortilla Soup | Healthy Clean Eating Recipes

This recipe is from the Fixate cookbook! (HIGHLY recommend, especially if you are following the 21 Day Fix!). 

For those of you who have been following along, I was about 2 weeks into Master’s Hammer & Chisel and was ON POINT on the diet plan. Then – .. the holidays happened! I had my birthday, then Christmas, then my daughter’s 2nd Birthday – and even though I told myself I was going to only cheat slightly on those days, well it overlapped. So, I’m recommitting now in 2016 to get back on point.

This soup was AWESOME, and a healthy way to get back into the routine of eating healthy foods that make me feel better. I modified this recipe very slightly from the Fixate recipe – I didn’t have avocados or the cilantro, and I added in a little bit of Bragg’s Liquid Aminos (which I learned about doing the Ultimate Reset). My husband and I really liked it like this!

Also, it was my first time using Ancho Chili Powder. I had no idea what this was and I had to google it. It’s a smokier, almost Chipotle-like chili powder, not really comporable with regular chili powder, and it’s what makes this soup delicious (but also too spicy for the kids!).

Makes about 5 servings!

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  • 8 – 6″ corn tortillas
  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cups sliced celery
  • 2 cloves garlic, finely chopped
  • 4 tomatos, diced
  • 6 cups reduced sodium chicken broth
  • 3 cups shredded chicken breast
  • 1 -1/2 cups sliced carrots
  • 1 tsp. Oregano
  • 1 tsp. ancho chili powder
  • 1 tsp. himalayan sea salt
  • 1/2 tsp. black pepper
  • 1/2 medium avocado (I didn’t have this.. but it would have been awesome)
  • 1/4 cup cilantro
  • 4 tsp feta cheese
  • Bragg’s liquid aminos (optional)



Preheat the oven to 350 degrees. Spray a large baking pan with nonstick spray, and bake tortillas for around 10 minutes or until crispy. Break into pieces and set aside.

Heat oil in a saucepan over medium heat. Cook onion and celery for around 5 minutes, add garlic & tomatoes – cook an additional 5 minutes.

Add onion / garlic  /tomato mixture with 2 cups of broth and 1/2 of the tortilla chips and blend in a food processor or blender. I used my Nutribullet and had to break it into two chunks 🙂

Add the mixture to a saucepan along with broth, chicken, carrots, oregano, chili powder, salt, and pepper. Bring to a boil and then reduce heat to low and cook until carrots are tender, about 10 – 15 minutes.

Each serving is 1.5 cups – top with avocado, cilantro cheese and tortilla pieces.


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