Best Chicken Tortilla Soup Ever!!

4.8 of 5 (28)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 205.6
  • Total Fat: 3.7 g
  • Cholesterol: 33.8 mg
  • Sodium: 305.6 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 17.3 g

View full nutritional breakdown of Best Chicken Tortilla Soup Ever!! calories by ingredient
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You will crave this !! Full of fresh colorful veggies You will crave this !! Full of fresh colorful veggies
Number of Servings: 12


    After experimenting with several types of soup recipes I have finally mastered a Southwestern tortilla soup that ROCKS. So here it is to share with the world.

    Poach 2 large chicken breast in water with salt and a few dried bay leafs. -

    While the chicken poaches chops 5 small carrots into bit size pieces and brown them in a large skillets with a few table spoons of olive oil. Stir occasionally.

    While your carrots cook up and get soft and brown

    chop into small pieces

    1 Large orange bell pepper

    1 large green bell pepper

    1/2 Large Spanish/yellow onion

    After the carrots lightly brown (around 10 min) add in your peppers and onions and saute all veggies.

    Once your chicken is finished poaching (around 20 min) Shred chicken with two forks - One to hold the hot chicken down and the other to scrap chicken against the grain.

    Now in your large pot (dump poaching liquid in sink) added 28oz of crushed tomatoes and 32oz box of chicken stock-

    Once your veggies are all soft add them and the shredded chicken into your pot of tomatoes and stock and heat over med/high heat.

    Now add a package of frozen or canned corn and let simmer.

    Add in 4 or 5 finely chopped chipotle peppers -(canned in adobo sauce) MAKE SURE YOU OPEN AND RINSE THE PEPPERS THOROUGHLY - NO SEEDS - otherwise your soup will be too Darn hot to eat.

    Salt and pepper to taste

    Let simmer for another 10 min and top with corn tortilla chips and shredded Monterrey jack cheese.

    So good-



Makes 12 cup - I use baked chips and 2% cheese. -

Number of Servings: 12

Recipe submitted by SparkPeople user AUTUMNINNY.

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Member Ratings For This Recipe

  • This was great!! I loved it! I changed out the green bell pepper for a yellow one and instead of chipotle chilies i used 2 Anaheim peppers (sauteed w/ other veggies) it was fabulous (and not too spicy) :-) - 8/4/08

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  • this soup does rock! additionally, i marinated the chicken with spices and let it sit in the fridge overnight. - 8/4/08

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  • It would be helpful to have the ingredients listed under ingredients and the directions listed under directions - faster shopping list. - 6/28/08

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  • Fantastic! I added black beans as well and used green chiles instead of chipotle. used dutch oven, started with carrots then added veggies and then broth, tomatoes, beans, corn and chicken. turned out great all in one pot. will make again and again, whole family loved!! - 5/28/08

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  • made it for a cinco de mayo potluck last night. didn't have chipotle peppers or a green bell pepper so subbed a red bell pepper instead. the group of 9 loved it and there weren't any leftovers. i used trader joe's lite mexican blend shredded cheese instead of monterey jack. - 5/6/08

    Was this review helpful?   yes  No
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