The extra time invested into this scratch Chicken Tortillas Soup will make your taste buds dance.


Broth - Click for Recipe

  • (1) Whole Greener Pastures Chicken
  • (2) Carrots
  • (2) Stalks Celery
  • (1) Yellow Onion 
  • (1) TBSP Salt
  • (10) Whole Peppercorns
  • (2) Tsp Apple Cider Vinegar

Chicken Tortilla Soup

  • Shredded Meat from 1 Whole Chicken
  • (1) Tbsp Chili Powder
  • (1) Tbsp Salt
  • (2) Tsp Smoked or Regular Parika
  • (1) Tsp Cumin
  • (1) Tsp Black Pepper
  • (2) Quarts Homemade Chicken Stock
  • (4) Whole Dried Ancho Chiles (Stem and Seeds Removed)
  • (1) 14.5oz Can Organic Fire Roasted Tomatoes
  • (1) Large Yellow Onion - Diced
  • (4) Cloves Garlic - Minced
  • (4) Tbsp Olive Oil - divided 
  • 4oz Baby Spinach
  • (2) Limes 
  • Salt
  • (4) Scoops Vital Proteins Unflavored Collagen Peptides Powder


  • (4) Corn Tortillas Cut into Strips
  • (1) Avocado Sliced
  • (1/4) Cup Cotija Cheese Crumbled
  • (1/4) Cup Chopped Cilantro
  • (1) Jalapeno or Serrano Pepper sliced thin or finely chopped
  • (1) Sliced Limes



Make the chicken broth the day before or the morning of.

Mix Chili Powder, Salt, Paprika, Cumin and Black Pepper and mix with Shredded chicken.   Set aside while you do remaining steps.

Add 4 Ancho Chiles and can of diced tomatoes to blender or food processor and blend until it forms a smooth paste.

Cook diced onion over medium heat for 5 min in (3) Tbsp olive oil.  Once onions soften add garlic and cook for 1 minute.   Do this in a large stock pot that you'll cook the soup in.

Carefully transfer the cooked onions and garlic into the blender with the tomatoes and chiles and blend again until smooth.

Re-heat stock pot over medium high heat and pour the blended ingredients to preheated pot (careful as it can splatter).   Stir constantly for about 5 minutes until the sauce begins to thicken and darken slightly.

Add (2) Quarts Chicken Stock and let simmer for 30 minutes uncovered.

Toss corn tortillas in remaining (1) Tbps olive oil and sprinkle with salt.   Cook to desired crispiness in a cast iron skillet.  

Add shredded chicken, spinach and (4) Scoops Vital Proteins Collagen Peptides and let simmer for 5 more minutes.   

Add salt to taste at this point and squeeze 1 whole lime into soup.   Remove soup from heat.

Build your bowl of soup by first adding the freshly fried tortillas and then your other preferred toppings.


Written by JT Eberly

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