Santa Fe-Tastic Chicken Tortilla Soup

READY IN: 35mins
Recipe by DinnerDiva in OK

This is Rachel Ray's. It is so awesome, I can't think of a single is perfect. It is more time consuming than most tortilla soups because of the roasted veggies, but it is totally worth it. If you wanted to go vegetarian, leave out the chicken, there is so much to this soup it would be great that way.

Top Review by Crunchy Numbers

Very tasty! I used 5 corn tortillas torn into small pieces instead of the tortilla chips. The soft corn tortillas dissolve while simmering to make a nicely thickened soup. This saved some calories and a lot of sodium, which is good because the chicken broth and canned tomatoes add plenty of salt. Two chipotles made for a very spicy soup so next time I'll go with just one. Also, frozen corn worked out fine.

Ingredients Nutrition


  1. Heat a grill pan to high and a soup pot to medium high.
  2. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes.
  3. Remove charred skin from the pepper.
  4. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock.
  5. Bring soup to a bubble, reduce heat to medium low.
  6. Scrape corn off cob and add to soup.
  7. Chop grilled red pepper and stir into soup.
  8. Can simmer for about an hour or serve right away. This just gets better with time.
  9. Add chips to soup in handfuls and stir.
  10. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
  11. Top with any or all of the suggested garnishes. Best with big chunks of avacado.

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