Chicken Tortilla Soup

Garnish with crumbled tortilla chips and shredded Mexi-blend cheese.

This recipe scales beautifully, and can be made to feed a family on just one night, or packed to freeze for future nights. Like most of my soup recipes, the proportions change with each preparation; I chop until I’m tired of chopping.


  • Olive oil
  • Onion, chopped
  • Celery, chopped
  • Carrots, chopped
  • Freshly ground pepper
  • Chicken, cut into chunks
  • Cumin to taste
  • Cayenne to taste
  • 1 can diced/chopped tomatoes (15 oz)
  • 1 can crushed tomatoes (15 oz)
  • 1 small can green chiles
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 1 large container of chicken broth
  • 2 cups water


Saute the onion, celery and carrots in some olive oil.  Add the chicken, season with cumin and cayenne.  Brown chicken chunks.

Add all remaining ingredients.  Bring to a boil and simmer for an hour until the chicken is cooked through.  Serve with crushed tortilla chips, shredded Mexi-cheese or whatever calls to you.  I like to throw on a little bit of avocado when I have it, and sometimes some chipotle Tabasco sauce.  Cornbread is my favorite side dish.


The Tiny Kitchen Assistant will not eat soup, but he’ll eat the components of the soup. Pull out the chicken chunks, save some black beans to heat separately and he’s happy with dinner. Besides, he’ll eat almost anything if I promise him cornbread.

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