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
  • 3
    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



  1. Place 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
  2. Continue simmering the broth, adding water if necessary.

    Cut chicken into bite sized pieces and return to broth
  3. Add 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
  4. Ladle out into individual bowls, sprinkle with tortilla strips and a handful of cheese.

    Serve immediately.

Printable Recipe Card


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

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