Chicken Tortilla Soup

Chicken Tortilla Soup


A few weeks ago I was shopping in the nearest warehouse club, where have tasting samples.  My youngest had a taste of the tortilla soup and for days and days begged me to make it.  I have seen lots of recipes for tortilla soup and thought it sounded good, but I didn’t think my guys would like it.  I took the recipe from the club and of course spiced it up a little and made it my own.  I would have never guessed, but they loved it and so did I.   The best part is that it is so quick and EASY!  You can throw this together after a long day and have a really satisfying and tasty meal.   If you haven’t tried this before, you must try it.   I will be making this often and I think you will too.

Chicken Tortilla Soup


2 chicken breasts, cooked and chopped into bite size pieces (a couple of cans of canned chicken will work too, if you have it)

1 10 oz. can black beans, rinsed and drained

1 10 oz. can diced tomatoes

8 oz. frozen corn

2 13 oz. cans chicken broth

1/4 cup cilantro, chopped (optional, if you have it)

1 1/2 teaspoons granulated garlic

1 teaspoon cumin

1 teaspoon salt

fresh ground pepper

8 oz. colby-jack cheese, shredded

tortilla chips

Cooking Directions:

In a Dutch oven or large pot, combine chicken, beans, tomatoes, chicken broth and dry spices.  Stir well and cook over medium-high heat for about 25 to 30 minutes or until soup is heated through.  Turn off heat and stir in cilantro.  Serve with tortilla chips and a little shredded cheese.  Delicioso! 



Print Friendly