Chicken Tortilla Soup

So full of robust flavor, the family will never know how healthy Tortilla Soup really is.

Perfect by itself or with a sandwich.


This can also be made in a crockpot and slow simmered.  Either 4-5 hours on high or eight on low.

The chicken can be cooked in the crockpot and either shredded or diced.  You can also add more if you like.

If using the crockpot method, add the corn during the last hour of cooking.

Make this soup as spicy as you like... add more spices or add a chopped jalapena pepper or more canned green chilies.

You can use any brand canned tomatoes you prefer, Rotel canned tomatoes provide even more zip.

The quantity of black beans is 1 or 2 cans... we like black beans, so I add 2 cans.. you can add less if you prefer,

If you don't want to do the corn tortilla garnish.. you can sub crushed tortilla chips, just rough crush some and sprinkle them on top of the soup.

For a thicker soup you can add a small can of plain tomato sauce (not Italian) or tomato puree (about 1 cup) to the pot.

This soup is a delicious accompaniment to Smoked Turkey Quesadillas.

This is a great, easy to prepare supper that the whole family will love.

Recipe:  Chicken Tortilla Soup

You will need:

2 boneless chicken breasts, cooked and diced *See Tips
1 tbsp oil
1 small onion, chopped
2 large garlic cloves, minced
2 tablespoons chili powder
2 tsp cumin
1 tsp salt
¼ tsp pepper
1 tsp lime juice
1 ½ cups frozen corn or fresh corn.
2 cans (14.5 oz) Del Monte Diced Tomatoes with Zesty Mild Green Chilies
About 4 cups chicken broth
1-2 cans black beans, drained and rinsed *See Tips
1 small can green chilies


4 corn tortillas * See Tips
Olive oil cooking spray
Chopped green onions
Chopped cilantro
Grated Monterey Jack and /or Cheddar Cheese

All you need to do:

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, salt, pepper, lime juice, black beans, tomatoes and broth. Bring to a boil, and simmer for 1 hour.  *See Tips for crockpot method.

Stir in corn, cilantro and chicken. Adjust seasonings to taste.  Simmer for 15 minutes.

Preheat oven to 400 degrees.

Spray both sides of the corn tortillas with cooking spray oil. Cut tortillas into fairly thin strips and spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes.

Ladle soup into bowls garnish with grated cheese, chopped green onion and tortilla strips.

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