Chicken Tortilla Soup



Chicken Tortilla Soup
Recipe type: Soups & Stews
Cuisine: Mexican
Serves: 6-8
Prep time:
Cook time:
Total time:
This is a crowd pleaser! My kids just told me over and over how much they loved it!
  • 4 large cooked chicken breast halves or 5 thighs, shredded
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 t cumin
  • 2 t chili powder
  • ½ t garlic powder
  • 3 bay leaves
  • 3 medium zucchini, chopped into 1 in pieces
  • 1 can of corn
  • ½ 28 oz can crushed tomatoes
  • 6 cups chicken broth or stock (or more if needed)
  • 1 C chopped cilantro
  • salt & pepper to taste
  • Garnish options: Monterey Jack cheese, avocado, scallions, cilantro, tortilla chips
  1. Boil chicken in broth with a dash of garlic powder, cumin and salt until cooked
  2. Remove chicken, allow to cool and then shred
  3. Add all remaining ingredients to pot and cook until veggies are tender
  4. Add chicken back in and simmer for another 10 min
  5. Garnish each bowl with cheese, chips, etc.
  6. * If you have time, chop corn tortillas into small strips and fry them in oil...MUCH better than store-bought chips!

About Cristina


  1. Looks fabulous!!!

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