Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup

amber frazier


Comfort food, family tested and approved and great on a cold winter day or any day you just want a little something extra.

pinch tips: How to Debone a Chicken




6 to 8 or more.


1 Hr


45 Min


3 large
chicken breast
1 can(s)
whole corn
1 can(s)
ranch style beans
1 can(s)
rotel original diced tomatoes
1 dash(es)
season salt
1 c
yellow onions
2 clove
garlic minced
1 dash(es)
chicken seasoning
1 dash(es)
ground cumin
2 c
1/4 c
oil for frying
3 large
flour tortillas sliced into 1 inch strips
2 large
avacadoes(optional) sliced
1 Tbsp
per bowl (optional)
sprinkle cheddar cheese (optional) per bowl

Directions Step-By-Step

In a large pot or dutch oven add season salt, onion, garlic, chicken season, cumin, water and chicken, cook until chicken is done. Save water or broth you will need it.
Once chicken is done allow to cool, then shread chicken in chunks(bite size).
Add chicken, corn, ranch style beans,and rotel back into the water or broth. ( I make my broth, you could buy it, more flavor in your own). Cook for 15 minutes.
While soup is cooking, in a medium size skillet, I use Iron skillet, heat oil, then add piece by piece tortilla strips, cook until golden brown, (you will need to flip each piece so cooked the same). Drain well on paper towels, sprinkle with salt. You can use tortilla chips, I prefer using my cooked tortilla strips.
Once done and ready to serve garnish avacadoes, cheese, sour cream and tortilla strips.

About this Recipe

Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
Hashtags: #comfort, #food