Spicy Chicken Tortilla Soup~Robynne

Robynne Glenn


This hearty soup will tickle your taste buds with bold spicy flavors. You can spice it up or dress it down. Either way, I promise you will make it again and again. I know I will. This recipe is adapted from a recipe originally found on Oprah.com. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to taste.~Robynne

☆☆☆☆☆ 0 votes
45 Min
2 Hr
Stove Top



2-3 lb
boneless chicken breasts, diced (thighs can be used if you prefer)
4 Tbsp
olive oil
2-3 tsp
mrs. dash chipotle southwest seasoning
2 tsp
sea salt
2 tsp
granulated garlic
1-2 tsp
black pepper


2-3 c
diced onion
1 c
diced carrots
1/2 c
diced celery
1 c
diced red bell pepper (i omit this)
4 Tbsp
chopped garlic
4-5 tsp
ground cumin
2 tsp
mrs. dash chipotle southwest seasoning
1-2 Tbsp
chipotle in adobo sauce, chopped. (i remove most of seeds to reduce heat)
28 oz
canned diced tomatoes
4 Tbsp
tomato paste
8 c
chicken broth
3/4 c
fresh cilantro, chopped. small thin stems are okay to include
8-16 oz
frozen white corn
2 can(s)
black beans, 15 oz size, rinsed
salt and pepper to taste* salt after using beef and chicken bases, they are salty
corn tortillas, cut into strips
2-3 Tbsp
vegetable oil for frying tortilla strips
sea salt


1-2 Tbsp
chicken base* for added flavor (add a little at at time)
1-2 tsp
beef base* for deeper flavor (add a little at a time)


monterey jack cheese
green onions, sliced
sour cream
sliced avacado
lime wedges
fresh cilantro, chopped


1Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns.
2After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies.
3Add to oil, the onions, carrots, bell peppers. Cook about 10 minutes, or until cooked down. Stir often.
4Add chipotle, cumin, mrs. dash. Cook an additional 2-3 minutes.
5Add broth, tomatoes,tomato paste, corn, black beans and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes.
6Add cooked chicken back into soup. Check spices and adjust as needed. Simmer until ready to serve.
7Fry tortillas strips a little at a time until brown and crispy. Drain on paper towel lined plate. Salt while hot.
8Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #spicy, #hearty, #chipotle