Chicken Tortilla Soup

Weelicious's picture

Oct. 29, 2012

For someone who loves to cook as much as I do, there are days, plenty of them in fact, where I just want a delicious dinner to appear before my eyes, requiring as little work as possible. This Chicken Tortilla Soup is that answer to my prayers. With just a little bit of effort on my part, I'm able to get this flavorful soup on the table for my family without spending hours in the kitchen preparing it.


Olive oil 1 Tablespoon
Onion 1 Large , diced
Salt 1 Teaspoon
Green bell pepper/Red bell pepper 1 Medium , diced
Garlic 1 Clove (5 gm) , minced
Cumin powder 1 Teaspoon
Chicken broth 32 Ounce
Bay leaf 1 Medium
Corn kernels 1 1/2 Cup (24 tbs) , frozen
Canned tomato 15 Ounce , diced
Chicken breast 1 Pound , boneless and skinless
Lime juice 2 Tablespoon
Tortilla chips 1 Cup (16 tbs)



1. In a large pot, heat olive oil and sauté the onions and salt for 3 minutes.

2. Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.

3. Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.

4. After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated through.

5. Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own.


6. Serve with desired toppings on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 379Calories from Fat 54

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 879 mg36.63%

Total Carbohydrates 53 g17.7%

Dietary Fiber 12 g48%

Sugars 3 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet