Enjoy the classic restaurant flavors you love with this Easy Chicken Tortilla Soup! It's loaded with fresh ingredients,easy to make, delicious, and just like traditional chicken noodle soup with a twist!
In large saucepan, add salsa, chicken broth, and chicken breast.
Bring mixture to a boil then reduce heat to medium low and cook for 20 minutes.
Add sliced zucchini and carrots and continue to cook on medium low for an additional 15 minutes.
To Serve Soup
Ladle soup into bowls and top with shredded cheese, two avocado slices and a few cilantro leaves.
Ingredient TipLook for fresh salsa in the produce section of the grocery store. Look for salsa and not it's chunkier cousin, pico de gallo. If you can't find fresh salsa, you can make your own or use the non-perishable salsa from a jar. Make Ahead Preparation TipsThis tortilla soup recipe is so simple but there are still a few things you can do to prep the ingredients up to a day in advance. The chicken can be sliced and stored in the refrigerator in an airtight container. The zucchini and carrots can also be sliced and stored in the refrigerator. They can even be stored in the same container.Can this Soup Be Frozen?This soup freezes well! Just leave out the “garnishes” which includes the avocado, shredded cheese and tortilla chips. To reheat, thaw in the refrigerator overnight then heat on the stove until heated through or in the microwave for a few minutes until heated.