Tortilla Soup

My husband and I are a big fan of Mexican food, so it’s no surprise we like tortilla soup.  Here is my recipe for a chicken tortilla soup.  The soup has just the right amount of spice for me; not too hot with lots of flavor.  Enjoy!

Tortilla Soup


3 Chicken breast or 6 breast strips (fresh or frozen)

1/4 cup Olive oil

3 cloves Garlic, minced

1/2 Onion

1/2 teaspoon Paprika

1 teaspoon Chili Powder

1/4 teaspoon ground Cumin

Pinch of Salt and Pepper

1 box/32 ounces of Chicken Broth

1 or 2 Anaheim Peppers (you can use 1/4 cup bell peppers or any pepper you have on hand)

2 cups of frozen corn or 1 can of corn

1 can of black beans

2 cups of tomatoes, diced or 1 can of crushed tomatoes (I used small zebra tomatoes I had frozen from our garden)


Tortilla chips or a Flour Tortilla cooked on broil in the oven for a few minutes

Mexican cheese, shredded

Sour Cream


Step 1:     Place a large pot on the stove and turn to medium heat.  Add the olive oil and let heat for a minute before adding chicken.  Add the chicken and let cook for about 5 minutes.


Step 2:     Next cut up chicken into small chunks.  Add the garlic, onion, chili powder, cumin, paprika, salt and pepper. Let cook for 15 to 20 minutes until the chicken is cooked thoroughly.


Step 3:     Once the chicken is cooked through add the broth, peppers, corn, beans, and tomatoes.  Bring the soup to a boil and let boil 2-3 minutes.  DSC_8533

Step 4:     After boiling turn the heat to low and let simmer 20 minutes.

Step 5:     Serve hot with tortilla chips, cheese and sour cream.  Enjoy!

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