sallye bates


There must be a gazillion different recipes for tortilla soup. This is the way I make it, and we love it.

★★★★★ 1 vote
15 Min
50 Min
Stove Top


4 large
boneless skinless chicken breasts
8 oz
carrot matchsticks
ribs celery, finely diced
1 large
white onion, finely diced
1 bunch
fresh cilantro, leaves only, finely chopped
2 can(s)
rotel tomatoes and chilis
2 Tbsp
chicken bouillon
1 Tbsp
garlic powder
1 Tbsp
salt and pepper
1 Tbsp
ground cumin
1 Tbsp
lime juice
1 pkg
frozen corn (10 oz)
1 or 2 medium
jalapeno pepper, chopped fine (optional)
2-4 qt
water (enough to fully cover chicken)
1 can(s)
black beans, drained and rinsed (optional)
1 can(s)
petite diced tomatoes (14 oz) size)
1 pkg
tortilla strips
8 oz
grated mexican blend cheese


1Place chicken breasts in large stewpot, add diced celery and onion, and carrot matchsticks.

Add salt & pepper, bouillion, garlic powder and cumin to water.

Cook on medium heat uncovered until chicken is tender (about 25 minutes).

Remove chicken from liquid onto cutting board
2Continue simmering the broth, adding water if necessary.

Cut chicken into bite sized pieces and return to broth
3Add Ro-tel tomatoes, jalapenos, tomatoes and corn to the broth and cook for 15 more minutes.

Taste and add more seasoning if desired.

Add chopped cilantro and lime juice about ten minutes before soup is done.

Add drained and rinsed black beans to pot
4Ladle out into individual bowls, sprinkle with tortilla strips and a handful of cheese.

Serve immediately.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy