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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
  • Total Time
    Prep: 10 min. Cook: 1-1/4 hours
  • Makes
    8 servings

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

Directions

  • In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

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Reviews

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Average Rating:
  • carol
    Dec 23, 2020

    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.

  • Karen
    Dec 20, 2020

    Oh my! The family loved this soup. Taste even better on day 2! I will be adding to my rotation.

  • Rellierae
    Dec 16, 2020

    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.

  • BRIAN
    Dec 15, 2020

    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.

  • Ramona
    Dec 14, 2020

    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!

  • Laura
    Jan 24, 2020

    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 !

  • Sandra
    Dec 18, 2019

    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.

  • Connie
    Sep 25, 2019

    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!??

  • Rosie
    May 20, 2019

    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.

  • DuckyD
    Feb 15, 2019

    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.