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Chicken Tortilla Soup

Happy Monday! I hope you were able to relax and enjoy your weekend.

Was I the only one who didn’t watch the Superbowl last night? I flipped on the puppy bowl for about .5 seconds but other than that I missed what seemed to be an uneventful, slam-dunk of a game.

Moving on.

I’ve got a great soup to share. It’s still cold (when is spring getting here?!) What better way to survive the frigid temperatures than a nice bowl of soup. I found this recipe on Damn Delicious and made a couple of changes. It’s light, flavorful and great for the scale.

*I sprinkled the top of my soup with a little bit of cheese but going back, I wouldn’t use it. The soup is too brothy and doesn’t need any. It’s great on it’s own!

Chicken Tortilla Soup (Recipe inspired here)

  • 2 Tbsp. olive oil

  • 1 Tbsp. minced garlic

  • 1 onion, diced

  • 4 C. reduced sodium chicken stock

  • 1 (28-oz) can crushed tomatoes

  • 1 (4-oz) can green chiles

  • 2 Tsp. chili powder

  • 1 Tsp. cumin

  • 1/2 Tsp. oregano

  • S & P, to taste

  • 2 C. shredded chicken breast

  • 1 can golden corn kernels

  • Juice of 1 lime

  • 1 avocado, halved, seeded, peeled and diced, for serving

  • Tortilla strips, for serving

Cook chicken in large saucepan of boiling water for 20-25 minutes, until cooked through. Shred with forks.

Heat olive oil in a large soup pot over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become slightly brown, about 4-5 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, and oregano; season with salt and pepper, to taste.

Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in chicken, corn, and lime juice until heated through, about 2 minutes.

Serve immediately, garnished with avocado and tortilla strips, if desired.

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