Texas Chicken Tortilla Soup

Leslie Speed Dutton


A good friend cooked her version of this recipe for me on my first visit to her home. She gave me the recipe and like most cooks, I used it as a guide the first time and then over a year, tweeked the ingredients, adding some, taking away some, until I came up with a version that was my own and my family loves.

★★★★★ 1 vote
20 Min
45 Min
Stove Top


3 to 4 c
chicken, chopped or shredded *see cook's note
cloves garlic, chopped
1 medium
onion, chopped
2 Tbsp
olive oil
1 can(s)
green chilies, chopped
6 c
chicken broth or stock *see cooks note
2 pkg
dry ranch dip
1 pkg
taco seasoning mix
1 can(s)
diced tomatoes with green chilies
1 can(s)
large can ranch style beans with juice
1 pkg
frozen green beens
1 pkg
frozen corn
2 c
cheddar cheese, shredded (sharp, med. or mexican blend)
1/4 c
cilantro, fresh, chopped
1 pkg
tortilla chips
salt and pepper to taste
2 large
avocados, firm but ripe, corse chopped
1 or 2 large
limes, quartered


1In a large stockpot bring the stock/broth, reserving one cup, to a simmer. Over medium heat, add 2 tablespoons of oil in a skillet. Add onion and garlic. Cook until onions are translucent. Add the green chilies, cooking for about 2 minutes more. Add onion/chili mixture to the stockpot. In a bowl whisk together the reserved stock; taco seasoning and dry ranch mix until there are no lumps. Stir into stockpot. Add can of Rotel and Ranch style beans, juices and all, to stockpot. Simmer for 20 to 25 minutes. Add Corn, green beans, cilantro and chicken meat. Simmer additional 10 minutes. Crunch up tortilla chips and place handful in soup bowl, top with as much cheese as you like (I like a handful) then ladle hot soup onto chips and cheese. Mix & enjoy! You will find that you have two completely different soups with and without the cheese and chips. They are both Yummy.
2Squeeze 1 quarter of lime over avacados to keep from browning. Serve remaining lime quarters and avocado to the side. Add to soup for a fresh brightness.
3*Cook's note: You can boil a whole chicken or chicken pieces with 1 onion, quartered, 3 whole cloves of garlic, 2 stalks of celery, and 2 carrots (celery and carrots cut in 4 inch pieces). When the chicken is done, cool, and take the meat off the bone. Strain the stock of the vegetables, throwing them away and use the stock in place of the canned stock. A store bought roasted or rotisserie chicken works well, also.

About this Recipe

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