Are you ready for something new and delicious? You’re going to want to make this Better than Whole Foods Chicken Tortilla soup recipe pronto! Several years ago I posted the original recipe for Whole Food’s chicken tortilla soup.  It still amazes me that it remains one of my most popular posts of all time. Not surprising – actually – because who doesn’t like the chicken tortilla soup at the soup bar at Whole Foods?

Fast-forward several years and that soup is now a staple in our home. Only it doesn’t look the same anymore! I have tweaked, massaged, and given it an overhaul. Over the course of time, it has morphed into our ultimate comfort food.

What makes this soup better?

Packed with veggies, this evolved soup is snapping on all cylinders. I think that’s what makes me the happiest about this chicken tortilla soup and the proudest… that I took something already wonderful and made it my own. That I had the confidence to experiment and make something even better. That’s what makes cooking such a wonderful experience! And, at the end of the day, we get to eat your very own creations. Sometimes it’s a home run.

What’s in it?

I mentioned the veggies, so let’s get specific. What makes this version better than Whole Foods Chicken Tortilla soup is the addition of zucchini and yellow squash to the tomato and serrano pepper base. Yes, yes, there are a few other seasonings here and there but those two squashes are EVERYTHING!

Thickening the soup is crucial.

Okay, thickening can be done by several methods. Most often people will add tortilla chips and let it breakdown. That’s fine – and delicious as a finishing touch. HOWEVER… my #1 recommendation is to cook the soup and let it cool overnight (or all day) to thicken up. Seriously a simple step and seriously worth it if you have the time. If you don’t, go the tortilla route and perhaps add a little sour cream.

What goes well with chicken tortilla soup?

A spoon! And get a big one, you’ll need it!

This soup is hearty enough all by itself so bring your appetite. If you want to add a little something on the side, avocado toast is always wonderful or a green salad with a little zesty ranch dressing or olive oil. The star is the soup.

This better than Whole Foods chicken tortilla soup is truly nourishing, comforting, flavorful, healthy, and beautiful to look at.

I really want you to try it.

Now, go make your new comfort soup!

Eat well, my friends. Eat well.

Lyndi

This post was originally shared on 02.21.2014 and is now updated with an easier-to-read flow.

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Better than Whole Foods Chicken Tortilla Soup

This recipe takes Whole Foods Chicken Tortilla Soup to the next level with zucchini and squash.

Course Soup

Cuisine Mexican

Keyword whole foods chicken tortilla soup

Servings 6

Ingredients

• 1-2 serrano peppers, seeded and thinly sliced
• 1 cup fresh cilantro, minced
• 1 28oz canned petite diced tomatoes
• 4 cups chicken stock + 2 tbsp
• 2 tsp ground cumin
• 2 chicken breasts, cutlet thin and sliced
• 1 tbsp extra virgin olive oil
• 1 tsp ground sage
• 1/4 tsp chili powder
• 1 garlic clove, minced
• 1/4 tsp lime juice
• 1 zucchini, cut in half and thinly sliced
• 1 yellow squash, cut in half and thinly sliced
• 1 sweet onion, cut in half and thinly sliced
• 2 small avocados, cubed
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• tortilla chips

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Instructions

• In a large dutch oven, add peppers, cilantro, diced tomatoes, chicken stock, and 1 tsp cumin on high heat and bring to a boil. Cover and reduce heat to low and simmer for 1 hour.
• Once dutch oven is covered, cook the chicken: Add a tablespoon of oil to skillet on high heat. Lightly brown chicken on both sides and turndown heat to low. Add 1 tsp cumin, sage, chili powder, garlic, lime juice, zucchini, yellow squash, onion, and 2 tbsp of chicken broth. Cover and let cook for 10 minutes. Add chicken and juices to the dutch oven and continue cooking for remaining time.
• Add avocados, salt, and pepper to the dutch oven. Stir and cover.
• If serving immediately, spoon into bowls and top with tortilla chips. If you want to take this soup to the next level, let it cool and refrigerate for 4 hours or overnight. Reheat and serve.

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