Amazing Chicken Tortilla Soup!

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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 jalapeno. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!

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Ingredients [?]

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  • add   2 cups frozen corn
  • add   1 teaspoon chili powder
  • add   2 (8 ounce) cans tomato sauce
  • add   2 teaspoons olive oil
  • add   1 medium jalapeno pepper
  • add   2 (14 ounce) cans diced tomatoes
  • add   4 garlic cloves
  • add   4 small boneless skinless chicken breasts
  • add   2 teaspoons cumin
  • add   1/4 teaspoon cayenne pepper
  • add   1/2 cup dry white wine or water
  • add   1 cup non-fat tortilla chips (optional)
  • add   1 medium onion
  • add   1/2 medium green pepper
  • add   4 (14 ounce) cans chicken broth


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