Chicken Tortilla Soup

We made this yummy soup today and served it with this cornbread. It hit the spot. This soup is a touch spicy but we all enjoyed it. It is a great alternative to traditional chili. I tripled the recipe in order to have some leftovers. This recipe freezes well.

Chicken Tortilla Soup

(Printable Version)

1Tb olive oil

1 large onion chopped

1 can diced green chilis
1 lb chicken-cooked and shredded

¼ tsp cayenne pepper (opt.)

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 tsp garlic powder

1 16 oz can diced tomatoes
1 can small white beans

1 can chicken broth

1/4 cup chopped fresh cilantro

1/2 lime squeezed over soup
salt and pepper to taste

Tortilla Chips (crushed and placed in bowl prior to ladling soup)

Garnish with avocado, shredded cheese and sour cream.


In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 20 minutes or longer to bring out flavors. Ladle into bowls & garnish.