Amazing Chicken Tortilla Soup!

"This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Mike W. photo by Mike W.
photo by Gerald J. photo by Gerald J.
photo by Javier O. photo by Javier O.
photo by Candy B. photo by Candy B.
Ready In:
1hr 15mins




  • Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
  • Add all the rest of the ingredients to the large pot and bring to a boil.
  • After about 15 minutes, remove the chicken breasts and shred.
  • (Two forks work well to pull the chicken apart!).
  • Return shredded chicken to the pot and simmer an additional 45 minutes.
  • Serve, topped with crushed tortilla chips if desired.

Questions & Replies

  1. If I’m using cooked rotisserie chicken that I’ve already shredded, should I still cook it for 45 mins?
  2. Nutritional value (i.e., calorie content)?
  3. I live with only one other person - a two person household. Many people today live in small households and yet so many of the recipes are for large numbers. Given the waste of food that we have in North America, why can't you supply recipes for smaller households?
  4. Does anyone that has made it know approximately what a serving is??? I see it makes 10 servings and am guessing it's about a cup judging from the liquid ingredients. I follow Weight Watchers and this is a great low point soup - so would like to know for tracking purposes. Thanks in advance.
  5. Could this soup possible be frozen and then thawed at a later date?


  1. DH, who considers himself a tortilla soup connoisseur, said "Baby, this is the best tortilla soup I have ever had, hands down." And then he helped himself to another huge bowl. :) I changed a few small things: 1 bag of frozen southwestern corn mix instead of plain corn; 1 can of green chilis instead of jalapeno; 1 can of tomato paste instead of tomato sauce; omitted the white wine; added a can of drained/rinsed black beans, 4 stalks of celery (chopped), 2 small zuchinnis (sliced thick) and a teaspoon of smoked paprika. Served with sour cream, chips and sliced avocado, then emailed the recipe to everyone I know. Everyone who has tried it, raves about it. Freezes very well. Freeze in portion-sized freezer safe bowls, then take to work and pop in the microwave for a fast, tasty lunch. This is a 10 star recipe. Healthy and delicious.
  2. I don't understand people who take a recipe and then change it completely and then give it five stars.
  3. Terrific recipe. Just perfect. When I make this, I use one rotisserie chicken, minus skin and bones, of course. It is the perfect quantity of chicken and makes this recipe super fast.
  4. See edit at bottom:<br/>Wow!!! THIS IS FABULOUS!! Didn't have to adjust very much at all. Used Rotel instead of canned tomatoes, omitted tomato sauce, used my homemade stock (Recipe #24576 Lennie's Rescued Turkey stock) which didn't require me to use canned broth since my stock is concentrated and I add water to that. I was a bit worried as it simmered and I tasted it that it would be too spicy even for us, so I added a dollop of sour cream to our bowls and we both lapped it up. Served with a side of guacamole, sour cream and tortilla chips on the side and crushed in the soup... and salad. What a great cold night meal. We both LOVED this!<br/>ETA: This freezes extremely well! 8/23/2011 - I don't know why I forgot to put stars on so many reviews. Updating to add the very deserved 5 stars to this FABULOUS recipe. I have to say, this is my FAVOURITE recipe here.
  5. How do I keep losing Chicken Tortilla soup recipes? Well, I made this one tonight and saved it... and it's a keeper. It was pretty easy and delicious! I went a little light on the chicken (1/2 the meat from a 2# rotisserrie chicken) and added a can of black beans (drained). I didn't have jalapeno, so I used 1/2 a serrano... they are spicier. I didn't have green pepper, so I swapped 1/2 yellow and 1/2 orange. I also put out sour cream, cilantro, diced avocado, and chopped olives for additional garnish/nutrition. It's a generous 10 servings! Also, throwing in some crushed chips is a lot easier than frying cut tortilla strips, which is what was required in my previous recipes. It looked super tomato-ey when I was making it, but it tasted perfect!


  1. First off Thank You for not putting cilantro as an ingredient!! The only thing I will add is a little bit of garlic powder.
  2. Love this recipe! Added 1 can of black beans to this! Also 1/4 c chopped cilantro after adding the chicken back in which made it much more flavorful! Garnished with a dollop of sour cream, chopped up avocado and a little more cilantro (because I love it) and fresh lime! So amazing!
  3. Cilantro
  4. I used Rotello diced tomatoes and Plato spicy tomatoe sauce to add a little spicy
  5. Alterations: Large can of golden hominy rather than corn. Four jalapenos for a half recipe. More chili powder. I'm from Texas and we like it spicy.



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