Are you looking for the best chicken tortilla soup? Tender chicken, zucchini, rice, shredded cheese, and more are in this easy copycat On the Border tortilla soup. Pair it with some tortilla chips and fresh salsa and you have a meal!
Season chicken with salt, pepper, and cumin and set aside.
In a large saucepan or dutch oven, add the chicken broth, diced onion, and salsa. Heat over medium heat until boiling.
Once boiling, add chicken breasts.
Boil the chicken until it is opaque (10-12 minutes, make sure chicken reaches 165° internal temperature). Carefully remove the boiled chicken, shred it, then add it back to broth.
Add in the rice & zucchini.
Simmer for 15 minutes or until rice is tender.
Spoon into bowls and garnish with tortilla strips, cheese, and cilantro.
Notes
Store leftovers in airtight container for up to 5 days. Topping ideas: tortilla strips, crushed tortilla chips, sliced avocado, sour cream or Greek yogurt, cilantro, slice of lime, green onions, etc.