Chicken Tortilla Soupa

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 275.6
  • Total Fat: 5.7 g
  • Cholesterol: 51.3 mg
  • Sodium: 335.9 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 28.1 g

View full nutritional breakdown of Chicken Tortilla Soupa calories by ingredient
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My own recipe that I came up with for Chicken Tortilla Soup. Easily made vegetarian for people like me who don't like chicken (or don't EAT chicken... ). My own recipe that I came up with for Chicken Tortilla Soup. Easily made vegetarian for people like me who don't like chicken (or don't EAT chicken... ).
Number of Servings: 8


    3 chicken breasts (for vegetarian version, use 1 can pinto beans + 1 can black beans)
    1 tbsp chili powder
    1 tbsp cumin
    3/4 tsp garlic powder
    3/4 tsp onion powder
    1 tsp oregano
    2 tbsp olive oil, divided in half
    1 1/2 cups cooked brown or wild rice
    1 onion, chopped
    1 bay leaf
    2-3 cloves garlic, crushed
    2 cans diced tomatoes
    1/2 can green chilies (if you like it hotter, use 2 jalapeno peppers, minced)
    1 cup frozen corn kernels
    2 tsp chili powder
    2 tsp cumin
    1/2 tsp coriander
    pinch cayenne pepper
    salt and pepper
    2-3 dashes hot sauce
    8 cups chicken broth
    1 can kidney beans, drained and rinsed well


Preheat oven to 350F.
If you haven't any rice prepared, set it out to cook now since it takes the longest to cook.
In a small dish, mix 1 tbsp chili powder, 1 tbsp cumin, garlic powder, onion powder, and oregano. Rub into chicken breasts. In an ovenproof skillet heat 1 tbsp olive oil. Brown chicken in skillet on both sides, 5 mins each side. Move entire pan to oven and bake for 35 minutes, until done. Remove from oven and let cool in pan while you prepare soup. [for vegetarian version, season pinto beans and black beans together in a small bowl with the mixed seasonings, set aside, and continue with recipe, but add the kidney beans with these beans when you would add the chicken]
Heat other tbsp of olive oil in a large soup pot. Saute onion and bay leaf for 3-4 minutes, until it begins to brown. Add in garlic and saute another minute. Add diced tomatoes, green chilies, corn, and second set of seasonings, and stir to combine well. Let cook a minute or two before pouring in chicken broth and hot sauce.
Bring soup to boiling, then reduce heat to simmer, stir in chicken, and continue to simmer (covered) 15 minutes. Stir in beans and rice and heat through.

Serve with avocado slices and tortilla chips!

Number of Servings: 8

Recipe submitted by SparkPeople user PESCETARIAN.

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