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Chicken Verde Tortilla Soup

Tags: chips, grain free, lime chips, soy free,

Estimated Time: 45

Servings: 4

Whether you’re skilled or green when it comes to soup-stewing, this Chicken Verde Tortilla Soup is perfect for beginners and pros alike. Ladle up this flavorful soup will leave family and friends hanging on your every pour.

Each spoonful has a delicious combination of chicken, cheese, tomato, lime and—of course—tortilla chips. Perfect for a cool night up in the mountains and a breezy night by the sea alike—or wherever you and your loved ones gather together.


  • 1 bag Siete Lime Tortilla Chips, broken up into bite-sized pieces
  • ¼  cup Cilantro + more for garnish
  • 4-5 Tomatillos, diced
  • 1 Onion, diced
  • 1 Jalapeno, diced
  • 1 tsp. Cumin
  • Sea Salt, to taste
  • 4 cups Chicken Stock
  • 2 Chicken Breasts
  • ½ cup Monterrey Jack Cheese
  • 1 lime, juiced 


  1. In a stockpot, combine chicken stock, onion, cumin, cilantro, and jalapeños.
  2. Bring to a simmer and add chicken breast. 
  3. Poach 10-12 minutes or until chicken is cooked through. 
  4. Remove chicken breasts, and set aside, shred once cooled. 
  5. Add tomatillo and some chips to still simmering poaching liquid. 
  6. Simmer 1-2 minutes, and then blend with an immersion blender. 
  7. Season with additional salt if needed. Return shredded chicken to soup to warm up, and serve. 
  8. Garnish with additional chips, fresh cilantro, fresh lime juice, and shredded Monterrey Jack cheese. 

Used In This Recipe

Siete Lime Tortilla Chips