Friday, August 20, 2010

Chicken Tortilla Soup

This recipe has been passed around my family for many years. It’s a delicious broth based version of a typically cream based tortilla soup. ┬áSo, here is the recipe with the few changes I made:

Note: I forgot to add the crushed tortillas before taking the photo (Apologies!)

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Chicken Tortilla Soup


4 Chicken Breasts
1 - 1 LB Can Crushed Tomatoes - with juice
1 - 8 oz Can of Tomato Sauce
3 Cloves of Garlic - grated
1 Medium Onion
1 TBS Olive Oil
2 Cans of Corn Niblets
2 Cans Black Beans (Rinsed & Drained)
8 Cups of Chicken Broth
1 1/2 tsps Cumin
1 tsp Black Pepper
Garlic Powder (a few Dashes)
Cayenne Pepper (to taste)
1 Bunch of Fresh Cilantro (Remove from stems & Coarsely Chop)
Sour Cream
Tortilla Chips


Season Chicken with Garlic Powder and Crushed Red Pepper and cook completely (Broil, Bake, Boil, or Grill). Next, Saute Onions & Garlic in 1 TBS Olive Oil in a large soup pot over medium-high heat. Once softened, add Crushed Tomatoes and Tomato Sauce. Mix thoroughly and then add chicken broth, black beans, corn, cooked chicken (cubed) and seasonings (Cumin, Pepper, Garlic Powder, salt...). Simmer for 30-45 minutes.

Serve with plenty of Grated Cheese (I used Cheddar & Monterey Jack), Sour Cream, Cilantro, and Crushed Tortilla Chips.

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One Response to “Chicken Tortilla Soup”

  1. 1

    Damaris — August 23, 2010 @ 9:23 pm

    tortilla soup, taco soup, cold taco soup, warm taco soup, it's all so good. I've never made it with chicken. I'm going to have and try out your recipe.

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