Chunky Tortilla Soup

Donna Brown


This is a nice, hearty soup for a cold, winter's day. Add some sour cream, shredded cheese and tortilla chips or Mexican cornbread and you'll have a meal fit for a king! Leftover rotisserie chicken is great in this, too.

pinch tips: How to Quarter a Chicken



Stove Top


skinless chicken breasts, cubed or shredded
1 tsp
1 c
chopped onion
1 tsp
minced garlic
1/4 - 1/2 tsp
1 tsp
chili powder
1 c
chunky salsa
1 Tbsp
lemon juice
1 - 2 c
fresh, canned or frozen whole kernel corn
low sodium chicken boullion or granules
14.5 ounce cans chicken broth
can black beans, drained and rinsed
can southwest style tomatoes or chili ready tomatoes
1 tsp
marjoram, dried
(you may add a can of rotel if you desire)

Directions Step-By-Step

Add EVOO to a skillet and heat. Add chopped onions and saute about 5 minutes, add garlic and cook just until tender, do not burn or it will be bitter. Add chicken breasts to a large pot and boil chicken breasts in salted water until tender. Remove chicken from liquid and reserve the liquid. Chunk or shred chicken, whichever you prefer. Add back to liquid; add onions and garlic and remainder of ingredients. Simmer until desired consistency. You may have to add a can or so of chicken broth. I always have more on hand if I need to add it, but I do like to use the broth first that I've cooked my chicken in. NOTE: While cooking your chicken, season the liquid as you prefer with salt, pepper, etc. We watch our sodium intake so I don't add much salt, only what is already in the canned veggies, unless I really need it.

When ready to serve, top with your favorites - sour cream, shredded cheddar or Monterey Jack, green chilies, tortilla chips, etc.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy