Tomato Gazpacho Chicken Tortilla Soup

Tomato Gazpacho Chicken Tortilla Soup

Recipe by: Marlena Kurr from @zestmylemon
Servings: 6-8 servings


Sometimes, all you need is a warm bowl of Chicken Tortilla soup.

This weeknight Tomato Gazpacho Chicken Tortilla Soup recipe by Marlena Kurr will have you feeling satisfied and healthy all year long — featuring savory Tomato Gazpacho hearty shredded chicken, freshly sliced avocado, and herbs!



  • 2 bottles of Medlie Tomato Gazpacho
  • 1 lb. boneless skinless chicken breast
  • 4 cups water
  • 2 tbsp avocado oil
  • 1 onion, finely chopped
  • 1 tomato, diced
  • 2 cloves garlic, finely chopped
  • 2 tsp ground cumin
  • 1 can black beans, drained and rinsed
  • 1 can whole corn kernels, drained and rinsed
  • Salt & pepper, to taste

Garnish Suggestions:

  • Lime wedges
  • Fresh cilantro
  • Avocado
  • Crushed tortilla chips
  • Shredded cheese
  • Sour cream



  • Add the chicken and 4 cups of salted water to a pot on the stovetop and bring to a boil.
  • Cover and continue to boil, lowering heat as necessary until the chicken is cooked through and tender — approximately 20 to 25 minutes.  
  • Remove the chicken from the water, reserving the broth, and set aside to cool.  
  • While the chicken cools down in temperature, heat the avocado oil on medium-high heat in a large pot on the stove top.  
  • Add the onion, tomato, and cumin — sauté for 3-4 minutes then add the garlic.  
  • Continue to cook the veggies for 3-4 minutes until onions become translucent.  
  • Add Tomato Gazpacho to the pot with the cooked veggies, and mix with the reserved chicken broth — then, add the black beans and corn.  
  • Bring to a boil, reduce heat and simmer for 5 minutes.  
  • While the soup simmers, shred the cooked chicken breast and add to the pot. Continue to simmer for approximately 4-6 minutes.  
  • Season with salt and pepper to taste.  
  • Top with your choice of garnishes! We love them all!