Southwestern Chicken Tortilla Soup
The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. —Anne Smithson, Cary, North Carolina
Ingredients
- 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) crushed tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 large onion, chopped
- 1/3 cup minced fresh cilantro
- 1 can (4 ounces) chopped green chilies
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 3 cups frozen corn, thawed
- Crushed tortilla chips and reduced-fat Mexican cheese blend
Reviews
Great recipe Very forgiving and flexible to accommodate variations. I used what was in my pantry. Can of diced tomatoes and green chilies Used fire roasted diced tomatoes and crushed tomatoes 32 oz chicken broth (that's all I had, plus extra liquid from tomatoes was fine) can of Mexican corn can of black beans I also threw in some leftover cooked macaroni. I really liked that it added some "body" to the soup. Certainly one to add to the weeknight dinner rotation.
Oh my! The family loved this soup. Taste even better on day 2! I will be adding to my rotation.
We love this soup. I used turkey from Thanksgiving and added it with the corn. I also threw in a can of drained black beans since someone suggested it. Didn't have crushed tomatoes, so used petite diced and fire roasted tomatoes since that's what I had. Used a little jalapeno from the freezer along with the chilis, could have used more, but it is good stuff.
WE LOVED THIS SOUP, I COOKED MY CHICKEN FIRST AND SAUTED MY ONION UNTIL OPAQUE. THEN ADDED THEM TO THE REST OF MY INGREDIENTS. I ALSO USED ONLY 1/2 OF AN ONION AND USED 1 10 OZ. CAN OF "RO-TEL" DICED TOMATOES WITH GREEN CHILIES TO GIVE IT A LITTLE SPARK. TOPPED WITH CRUSHED CORN CHIPS AND EXTRA SHARP CHEDDAR CHEESE........WAS YUMMY, MY WIFE THINKS I'M A STAR TONITE!!! THANKS FOR A FABULOUS SOUP RECEIPE.
I thought the recipe was delicious! I make a pot of soup every week. My favorite is a red lentil soup but this is a great second! Kudos!
Loved this soup!! Although added medium green chili for a little kick (I like spicer) and used fire roasted as diced tomatoes, and topped with grated Mexican cheese blend, a dab of sour cream, sliced avocados and dash of salt. YUM !
WOW - What a great soup for a snowy, cold New England evening. I added two jalapeños instead of the green chiles for a bit more hit. (I'm a Californian and we like our food spicy!). This recipe is so easy. I added a can of black beans and used rotisserie chicken which I added when I added the corn at the end. This is a keeper! Thank you.
Those that do not rate this a 5 star recipe, Do not incorporate the right amount of spices and also the brand of tomato use can make a difference so many things this is a very forgiving recipe in excellent everyone in my family loves it in my children's friends love it?? super for fall!??
Super easy and delicious, had to make another requested batch the following weekend! Only things I add is a can of black beans and small cubes yellow potatoes.
I did not think that this recipe lived up to the promise that I had expected. I don't think that I will be making it again.