Incredible Chicken Tortilla Soup

  • Yield 6 servings

Bring together southwestern flavors in this tasty anytime soup.

"This soup is absolutely wonderful! It is a very pretty dish that tastes as good as it looks. It is always a big hit when I bring it to brunch get-togethers, church potlucks, or family events. Be sure to bring the recipe, because you'll be asked for it!"


2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
3 cups lower-sodium chicken broth
1 (14-ounce) can diced tomatoes, undrained
1 cup mild picante sauce
1 (15-ounce) can ranch-style beans, undrained
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked chicken
1/4 cup chopped cilantro
Tortilla chips
Sliced avocados
Shredded Cheddar cheese


  1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
  2. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover, and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated.
  3. Ladle into soup bowls and top with tortilla chips, sliced avocados, and cheese. Serves 6.

Recipe by Sheryl Crumpton, Lindale, TX



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