chicken tortilla soup

Oct 6, 2010 by

to celebrate the first day i wore a jacket to work this fall, i made a pot of chicken tortilla soup.  this soup is quick, simple and delicious.  i serve it over crushed tortilla chips and top it with sour cream and shredded cheese.

adapted from

  • 1 lb. chicken (i used chicken cutlets, chopped up into bite-sized pieces.  if you have more time, parboil the chicken, shred it and skip to step 2.)
  • evoo
  • 1 tsp minced garlic
  • 1 tsp ground cumin
  • 1 chicken stock in a box (32 oz.)
  • 1 c frozen corn kernels
  • 1 c chopped onion
  • 1/2 tsp chili powder
  • 2 tbsp lemon juice
  • 1 c chunky salsa
  • tortilla chips
  • sour cream
  • shredded cheese
  1. in a large pot over medium heat, saute the chicken in the oil for 5 min.
  2. add the garlic and cumin and mix well.
  3. then add the broth, corn, onion, chili powder, lemon juice and salsa.  reduce heat to low and simmer for 20-30 min.
  4. break up some tortilla chips into individual bowls and pour soup over chips.  top with cheese and sour cream.


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  1. I could gobble that right up!!!

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