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.


One thought on “Chicken Tortilla Soup

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