Chicken Tortilla Soup

This soup gives you the best of both worlds, a little Mexican and little Chicken
soup, you can't go wrong. This is a simple version. Some like to fry their tortillas, I don't care for them like that. You can try both ways and see what you like.

You can make this dish as spicy as you like. I tend to go a little more on the spicy side. I am not a fan of cilantro so I don't use it in my recipe. But, if you like cilantro add about 1/4 cup of diced fresh cilantro to the broth.

I like to serve this with fresh baked jalapeno corn bread. Top with a few avocado slices, sour cream, and lime wedge if you like.

I would love to hear from you any comments or suggestions are appreciated. Enjoy!

Total Servings: 8-10 Total Cost: $10.25

1 lb Chicken Breasts
1 Green Pepper
1 Jalapeno-optional
1 Onion
1 Tbsp Chili Powder
1 Tbsp Ground Cumin
1 Tbsp Chopped Garlic
1 tsp Salt
1/2 tsp Crushed Red Pepper flakes-optional
1 Cup Frozen Corn
1 15oz Can Black Beans
2 Cups Water
1 Large Box Low sodium Chicken Broth
1 Large Can Crushed Tomatoes
5 small Corn Tortillas
3 Tbsp Olive Oil

Top With avacado

  • In a large stock pot, bring 2 cups of water and chicken breasts to a boil for 15 minutes
  • Pull out chicken and set aside to cool
  • Remove seeds from your peppers
  • Chop your peppers and onion
  • Cut your Corn Tortillas into strips
  • In a skillet heat your Olive Oil
  • Place in skillet your peppers, onions, garlic
  • Lightly saute for 5 minutes
  • Add to stock pot of water your Chicken Broth, Tomatoes, Corn, Beans, sauteed vegetables, Tortillas, and all spices
  • Pull apart your chicken breasts, shredding them
  • Place chicken into stock pot
  • Bring Soup to a boil
  • Reduce to medium heat and simmer for 20 minutes


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