Easy Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

Print Friendly, PDF & Email

When I start feeling a winter cold coming on the first thing that pops into my mind is some chicken soup!  Around my household, we break the norm on occasion and go with this delicious Chicken Tortilla Soup instead of the traditional chicken and noodle (even though I have a kick A recipe for that too). What I like the most about this recipe is that while the sickies in the house can have it a little plain the others can kick it up with some fresh avocado and some cajun spiced corn strips too. This is a simple recipe to make and I am sure you, your family, and your runny nose will love it!

Chicken Tortilla Soup

Yield = 3 quarts “ish”

Ingredients:

  • 3 qts. Water
  • 2 tsp. Chicken base
  • 4 chicken breast halves
  • 1 – 10oz. Can Rotel tomatoes with green chilies
  • 3 cups frozen corn kernels
  • 2 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • ยฝ tsp. Cumin
  • 1 ยฝ tsp. Chili Powder
  • 1 tsp. Salt
  • 1 bunch fresh cilantro
  • 1 package corn tortillas
  • Vegetable or Canola oil
  • Shredded Colby Jack or Mexican blend cheese
Chicken Tortilla Soup Using Rotel Tomatoes
Ingredients for Chicken Tortilla Soup

Using a stockpot, boil the chicken breast (trimmed) in the 3 qts. of water.  When the breast is done (160-degree internal temp) remove them from the water and set them aside.  Reduce the heat to medium and stir in the chicken base (I have recently discovered the โ€œBetter Than Bouillionโ€ roasted chicken base, which is very good and easy to use).  Add the Rotel tomatoes. I prefer the mild, but if you want to spice the soup up you can always use the regular or hot version. You can also increase the amount of chili powder.  Stir in the frozen corn. Add the onion, garlic, cumin, chili powder, and salt. Allow this to simmer while you shred the chicken breast. Add the chicken breast back into the soup. The last thing you do is stir in the tender leaves of the cilantro that you have chopped into small dime-size pieces.  While you let the soup simmer, take the corn tortillas and cut them into strips. Heat vegetable or canola oil in the bottom of a shallow fry pan. Fry the tortilla strips until they are at your desired crispiness (my family likes them crunchy and they also sprinkle some of my cajun spice on them too).  Serve this aromatic soup in a bowl topped with shredded cheese, crispy corn strips, and some fresh avocado.

Enjoy!

Maurie Kay

2 Comments

  1. This sounds delicious! Thanks for sharing.

Leave a Reply