Chicken Tortilla Soup

Well, it is getting cold very quickly this November and I am not a big fan of cold weather. I tire very quickly of being cold. So when I was meal planning this week I knew a soup would need to be on the menu and because I am from the South, obviously some type of Mexican dish is on my mind, so Chicken Tortilla Soup was the perfect choice. Even though I menu plan (ok so I sometimes menu plan…), I rarely am ever prepared to make dinner so I am always trying to find recipes that do not take long to make. Most Chicken Tortilla Soup recipes called for proper planning and a crock pot. I decided to mix and match a few different recipes to make my own ‘quickly’. I had all the ingredients on hand, which I love when that happens. There are about 16 ingredients that go into this, but they are all common ingredients and easy to prepare (seriously, I opened a few cans and used my knife twice).  I was very pleased with how it turned out, it warmed me up and satisfied my craving! Hubby loved it too. I would say that he went back for ‘seconds’ because it was that good, but truth be told, he just eats a lot LOL. This recipe was easily enough for a family of 4, or even 6 if you have little ones!! I wouldn’t half it though, just have leftovers or maybe freeze some. (**disclaimer: I have never froze this soup and cannot attest to how it holds up in the freezer, however I don’t see why it wouldn’t).

Chicken Tortilla Soup

Chicken Tortilla Soup


2 breast of chicken (can use more)

2 cups water

1 can chicken broth

1 can cream of chicken soup

1 can rotel tomatoes (I used cilantro and lime and highly suggest it)

1 can (14.5 oz) diced tomatoes (but crushed is suggested by many others)

1 can red enchilada sauce

1 can black beans, drained and rinsed

2 cups frozen corn

1 tsp cumin

1 tsp chili powder

1 tsp minced garlic

1 tsp minced onion

1 tbs fresh cilantro (or 1 tsp dried cilantro, you can use much more!!)

salt and pepper to taste

6 corn tortillas

Toppings: Shredded Cheese, avocado, fresh cilantro, sour cream


Cut chicken into small cubes and sauté with salt and pepper until cooked. In a large pot, combine all ingredients (expect toppings and tortillas) and the cooked chicken and bring to a boil, simmer for 30-40 minutes. Then cut tortillas into thin, shorter strips (I used a knife and cut them in half then cut the halves into smaller strips). Add the tortilla strips to the pot and cook for 10 minutes. Top with your favorite toppings.