Santa Fe Chicken Tortilla Soup

READY IN: 35mins
Recipe by Irmgard

This is loosely based on a Rachael Ray recipe but changed slightly to make preparation easier.

Top Review by 922204

My husband and even my 15 month old toddler LOVE this recipe. I use half a can of regular diced tomatoes and one can of fire roasted diced tomatoes for a little more kick. Plus I add some Goya seasoning with cilantro. At serving, we also throw in some avocado and squeeze lime juice over it. It is truly a winner in our book.

Ingredients Nutrition


  1. Heat the oil in a Dutch oven and add the chicken.
  2. Season with the poultry seasoning, cumin, salt and pepper.
  3. Lightly brown the chicken.
  4. Add the zucchini, onion, garlic and chipotle pepper.
  5. Cook the vegetables with the chicken 5 to 7 minutes to soften.
  6. Add the tomatoes, tomato sauce and stock.
  7. Bring to a boil and then reduce the heat to medium-low.
  8. Simmer for 20 minutes.
  9. Add the corn and roasted red pepper to the soup and heat through.
  10. At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
  11. Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.

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