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Chicken "No Tortilla" Soup

Seriously, we love soup for lunch or dinner, no matter what time of the year it is. It could be hot outside but, as long as it's not hot inside, soup is an option.

This soup is pretty easy to make. We don't eat corn so, I didn't use tortillas or chips to top this soup. You could easily use Beanitos bean chips which would be awesome for this recipe! I just didn't have any at home when I made it.



2 chicken breasts

2 Tablespoons extra virgin olive oil

3 cloves garlic, minced

1/2 yellow onion diced

1 cup chunky salsa

4 cups chicken broth, low sodium

1 tsp chili powder

1/2 tsp cumin

2-3 Tablespoons fresh lemon juice

1/4 cup uncooked quinoa, optional*

For Whole 30 or Paleo, omit qunioa.


Shred your chicken breast. In a large soup pot, cook the chicken in olive oil until it's fully cooked, about 3-5 minutes.

Add garlic, onions and cumin and stir. Pour in lemon juice, salsa, broth and chili powder and stir. Optional: add in the uncooked quinoa and stir.

Cover and cook on medium for 25 minutes. Serve and enjoy!

Top with Beanitos chips, mozzarella cheese, cashew cream or avocado. YUM!


About Me

Hey! Welcome to Krysten's Kitchen... I guess I can say, "my kitchen." I am all about creating delicious recipes that are made with yummy, real ingredientsI love recreating old family favorites, sweets and everything in between. You'll find a touch of Disney, lots of amazing products and laughter along the way. I launched Krysten's Kitchen with the mission to share my years of research on healthy alternatives to everyday foods that most people can no longer eat due to dietary restrictions, food allergies or special eating lifestyles. 


In 2018, I received the Rising Star Award at ShiftCon & in May 2019 I lobbied on Capitol Hill with the Organic Trade Association and in October 2019 I received the Best Healthy Recipes Blogger at ShiftCon. You can learn more about me, my family and my story, here.

Welcome to Krysten's Kitchen. I hope you'll stay and eat awhile.

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