Chicken Tortilla Soup

Chicken Tortilla Soup

Baby its cold outside and I’m looking to heat things up in the kitchen by cooking up a favorite batch of Chicken Tortilla Soup. My version…Super simple…Super yummy and super quick making it perfect for any weeknight.

Serve with tortilla strips and top with all the usually favorites; fresh cilantro, a dollop of sour cream, your favorite blend of cheese and most important…let’s not forget the avocado!!! Quite possibly the perfect meal!!! Enjoy!!!


4 Garlic Cloves, minced

1 Medium Onion, diced

2 tbsp Grapeseed Oil

2 tsp Cumin Powder

2 tsp Chili Powder

1 (28 ounce) can Crushed Tomatoes

4 cups Chicken Broth

2 cups Water

1 ½ cups Whole Corn Kernels

2 (15 ounce) cans Organic Black Beans, rinsed and drained

1 (4 ounce) can Diced Green Chilies

4 cups Boneless Chicken Breast, cooked and shredded

Optional Toppings

Tortilla Strips

Fresh Cilantro

Sour Cream

Shredded Cheese

Sliced Avocado


In a large stock pot, heat oil over medium heat.

Sauté onion and garlic until soft and translucent.

Stir in cumin and chili powder.

Add tomatoes, chicken broth and water. Bring to a boil and simmer for 5-10 minutes.

Stir in corn, green chilies, black beans and chicken. Simmer for 10-15 minutes.

Remove from heat and ladle soup into serving bowls.

Serve with tortilla chips and top with sour cream, cheese and cilantro.

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