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

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  • this is a wonderful recipe, and good for it - 2/13/08

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  • My family agrees, this is the best tortilla soup EVER! I added black beans, cilantro and mushrooms. Also I used fresh green chilies instead of canned. When I added the crushed tomato I filled the can with water to thin the consistency. It was perfect, Thanks! - 2/4/08

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  • Can be modified to your liking, but the base is mucho delish!! - 1/21/08

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  • very yummy! def. only use three peppers though. anymore would be too hot. - 1/14/08

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  • This is very good...I will make this again! - 1/11/08

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  • Delicious!! - 1/10/08

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  • added a little sour cream! delicious. used 4 peppers and it was too hot. I would recommend 3 instead of 4 -5. - 1/10/08

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  • I liked this alot but next time I would add a smaller can of diced tomatoes and only use 1/2 of the green and yellow peppers. - 1/10/08

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  • This was really delicious! My husband can only eat Gluten-free meals, so this was perfect for his diet. I definately am making this again! - 1/9/08

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  • Made this tonite. Used a yellow pepper instead of the green, skipped the chipolte's, used diced instead of crushed tomatoes and added the black beans. What a fresh soup taste! Didn't even use the cheese or sour cream!
    Defineately will make this again. May add the "hot" back in as well! - 1/8/08

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  • Made it using ingredents we had on hand, (Green pepper, garlic salt, ect.) It was great! My husband loved it and it's super good on a cold day! - 11/18/07

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  • Yummy. I trippled the recipe for soup night at church. I put the recipe in the bulliten, so many requests. - 8/1/07

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  • I've made this several times. I freeze have the soup to have later in the week when I don't have time to cook. - 7/18/07

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  • I thought this was pretty good, but I'm more use to clear broth tortilla soup than this one, which was thickly tomato based. I would have enjoyed this even more had I used chopped tomatoes instead of crushed one, so my soup wouldn't be so tomato based. I did enjoy the flavor of this soup! Yum. - 6/22/07

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  • Wow - this IS good! I'll definitely add black beans next time (I love 'em and use 'em whenever possible!) for some extra fiber. I love the browned carrots - great textural interest! I'll definitely be making this one again! - 6/6/07

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  • I loved it - did add a little garlic and garnished with cilantro. - 6/3/07

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  • I made the recipe exactly as written. I thought the flavor was good, but will try next time using chopped fresh tomatoes. The big can of crushed tomatoes was too much. Also I will try the suggestion to add black beans. - 5/25/07

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  • This sounds way better & alot easier than the "old" one I make Thank you - this is dinner tonight! - 5/15/07

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  • That was really tasty!!! I'm not a best cook in the world but everybody simply loved this one. A little comment though. You can also add a table spoon of sour cream right before consuming. It makes the taste a little different, well better, as for me :) - 4/30/07

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  • Oh wow that was goood stuff!
    Alternate poaching method - add stock to pot, bring to a boil, add chicken, turn to low and simmer uncovered for 5 minutes, remove from heat and let sit covered for 10 minutes. Remove chicken to shred and use liquid for soup.
    I'm going to try adding some lime next tim - 4/28/07

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