I love a hearty soup because its naturally a one pot meal and this one packs in so much flavor in just 20 minutes, which makes it the perfect weeknight recipe! I love to use rotisserie chickens for a protein source on busy weeknights or when I'm just feeling a little lazy 😉


  • 2 tbsp avocado oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups chicken bone broth
  • 1 15 ounce can diced tomatoes with green chilies
  • 2 fresh Roma tomatoes
  • 1 cup fresh or frozen corn
  • 1 tablespoon pickled jalapeños chopped (+ a few tablespoons of juice from the jar)
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 small gf corn tortillas cut into strips
  • juice of 1 fresh lime
  • 4 cups shredded chicken I used rotisserie
For serving:
  • cilantro
  • diced avocado
  • crushed tortilla chips
  • fresh lime juice


  • Heat avocado oil in a large stockpot or dutch oven over medium heat
  • Add the onion and cook for 2-3 minutes then add the garlic and cook for 1 more minute until fragrant
  • Add all of remaining ingredients except the tortilla strips and chicken and simmer for 10-12 minutes, stirring occasionally
  • Add the tortilla strips and cook for 2 minutes
  • Finally, stir in the shredded chicken and simmer for a minute or 2 more while the chicken heats through
  • Ladle into soup bowl and garnish with toppings of choice
  • Enjoy!

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