Chicken Tortilla Soup

Helene Mulvihill


On Saturday hubby and I went to a local place to eat called "On The Border" We loved the chicken tortilla soup they had. So last night at dinner I told the family I was going to make chicken and dumplings with the leftovers from the roast I made last night. He says, "I wish you could make that soup we had on Saturday!" Soooo...... this is my attempt to re-create it. Hubby says this is an exact duplicate!
They also had some fantastic jalapenos stuffed with chicken and cheese!! Those were fabulous too, but thats for another day! lol


★★★★★ 3 votes

10 to 12
15 Min
1 Hr 30 Min
Stove Top


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  • 1 large
    onion, chopped
  • 4 large
    carrots, chopped
  • 2 Tbsp
    minced garlic
  • ·
    canola oil
  • 4
    boneless chicken breast
  • 1 tsp
  • 2 Tbsp
  • 1 tsp
    cayenne pepper
  • 2 Tbsp
    chili powder
  • 1 tsp
    black pepper
  • 1 pkg
    taco seasoning mix
  • ·
    salt, to taste
  • 1
    fistfull of chopped cilantro
  • 1
    fistfull of parsley
  • 1 gal
    chicken stock plus bullion cubes to taste
  • 4 to 6
    white mushrooms, sliced
  • 1 large
    zucchini, cut into bite sized pieces
  • 2 can(s)
    green giant mexicorn or southwestern corn
  • 3 can(s)
    (14 1/2 oz) diced tomatoes (i used hunts fire roasted with garlic)
  • 2 can(s)
    chopped green chilis
  • 2 c
    white rice, uncooked
  • ·
    ~~~spicy corn chips~~~
  • ·
    sliced avacado, shredded mexican blend, chopped fresh cilantro

How to Make Chicken Tortilla Soup


  1. In hot fry pan, sautee onions, carrots, and garlic for 2 to 3 minutes
  2. add chicken in whole pieces, flash on each side of chicken, then add spices. cook for 1 minute, add about 1 to 2 cups of the stock
  3. add mushrooms, zucchini, corn, tomatoes and chilis, adding more stock and heating it between each addition for a few minutes until all stock is in the pot.
  4. bring soup to a boil, reduce heat, cover and simmer for 20 minutes or until chicken is cooked through.
  5. with tongs, remove chicken from soup. add rice.
  6. shred chicken and return to soup. bring to another boil, reduce and simmer for 20 minutes.
  7. ~~Spicy Corn Chips~~
  8. in a hot fry pan with oil .. fry 8 to 10 thinly sliced soft corn tortillas. when golden brown remove from pan and drain on paper towels, immediately sprinkle with taco powder.
  9. Serve soup with sliced avacado, shredded cheese and spicey corn chips on top!

Printable Recipe Card

About Chicken Tortilla Soup

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy

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