Posted by: inyomouth | January 18, 2010

Spicy Chicken Tortilla Soup

Make this soup. You won’t regret it. Trust me. It’s really good. And really healthy too.


  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno, seeded and finely diced
  • Salt and pepper
  • 1/2 teaspoon cumin
  • 32 ounces low-sodium chicken broth
  • 1 can Mexican style diced tomatoes (or plain if you cant find them)
  • 1 can corn, drained
  • 1/4 cup roughly chopped cilantro, plus extra for garnish
  • 2 cups rotisserie chicken meat, shredded or cut into bite-sized pieces
  • 1 cup crushed tortilla chips
  • ½ cup sour cream
  • 1 cup Monterey Jack, shredded
  • 1 avocado, cubed
  • 1 lime, cut into wedges


Prep by cutting up the veggies and chicken. In a large pot, sauté the onions in oil for a minute before adding the bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent.

Stir in the cumin then add the chicken broth, tomatoes, corn, cilantro and chicken and cook for about ten minutes. For best flavor refrigerate the soup for a few hours or even overnight and reheat before serving.

To serve, ladle soup into bowls and top with tortilla chips, sour cream, cheese, cilantro, sliced avocado, and lime wedges.



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