Chicken Tortilla Soup

3 Mar

The Filthy Fowl and I have had quite a week (two weeks, actually) so it’s no surprise that we both feel like we’re getting sick. He’s been using Zicam and I’ve been pounding something called Zucol, but we’re both just dragging. So, when I asked him what he wanted for dinner one night last week, he immediately said “chicken tortilla soup.” It was a gross snow/rain mix and I had most of the ingredients, so it was a perfect meal on all accounts.

I searched for recipes online and didn’t find one that sounded “just right.” I ended up improvising, and I have to say, the result was quite delicious. And I’m usually a stick-to-the-recipe girl. The ultimate testament to how great it was is the fact that the Filthy Fowl brought it for lunch the next day. He NEVER brings his lunch! Enjoy!

Oh, and I just realized I have no pictures. I was going to take some of the leftovers, but they were gone too fast!

Chicken Tortilla Soup

Inspired by Allrecipes and RecipeZaar


  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 medium jalapeno pepper, chopped
  • 1/2 medium green pepper
  • 4 small boneless skinless chicken breasts
  • 2 cups frozen corn
  • 1/2 cup dry white wine or water
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 (14 ounce) cans chicken broth (I used about 1.5 boxes)
  • 1 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained


  1. Sauté onion, garlic, jalapeño 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 shredded chicken to the pot and simmer an additional 45 minutes.
  6. Serve, topped with crushed tortilla chips if desired.

For the tortilla chips, I bought corn tortillas and cut them into strips. I sprayed them with non-stick spray, sprinkled them with a little salt, and baked themat 350 degrees for about 10 minutes (but watch them closely!).


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