Southwestern Chicken Tortilla Soup
Total TimePrep: 10 min. Cook: 1-1/4 hours
- 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) crushed tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 large onion, chopped
- 1/3 cup minced fresh cilantro
- 1 can (4 ounces) chopped green chilies
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 3 cups frozen corn, thawed
- Crushed tortilla chips and reduced-fat Mexican cheese blend
- In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.
Jan 24, 2020
Loved this soup!! Although added medium green chili for a little kick (I like spicer) and used fire roasted as diced tomatoes, and topped with grated Mexican cheese blend, a dab of sour cream, sliced avocados and dash of salt. YUM !
Dec 18, 2019
WOW - What a great soup for a snowy, cold New England evening. I added two jalapeños instead of the green chiles for a bit more hit. (I'm a Californian and we like our food spicy!). This recipe is so easy. I added a can of black beans and used rotisserie chicken which I added when I added the corn at the end. This is a keeper! Thank you.
Sep 25, 2019
Those that do not rate this a 5 star recipe, Do not incorporate the right amount of spices and also the brand of tomato use can make a difference so many things this is a very forgiving recipe in excellent everyone in my family loves it in my children's friends love it?? super for fall!??
May 20, 2019
Super easy and delicious, had to make another requested batch the following weekend! Only things I add is a can of black beans and small cubes yellow potatoes.
Feb 15, 2019
I did not think that this recipe lived up to the promise that I had expected. I don't think that I will be making it again.
Dec 20, 2018
Hard to mess this recipe up, it’s forgiving. I had an 18oz diced tomatoes and an 8oz can tomato sauce that I used. I put in about 11/2 lbs of rotisserie chicken meat. Only had about a cup and half of corn. Rinsed a can of black beans and added them. The soup was really good.
Dec 16, 2018
I made this in my Instant Pot multi cooker. First i browned chicken pieces with olive oil on the "saute" setting. I used a carton of chicken, turkey, bone broth instead of low sodium chicken broth because that is what I had in the pantry. I added a cup of water to cut back on the salt. i used a larger can of crushed tomates (about 28 oz) because that is what they sell at the store. I combined this with all the other ingredients called for in the recipe and cooked it on the default "soup/broth" setting of 30 minutes. Then i added the corn and cooked it for 5 more mins on the same setting. To serve the soup I added a wedge of lemon juice to each serving and garnished it with avocado slices and the corn chips. I omitted the cheese. The texture of the soup was thick and smooth. The flavor was spicy but not overwhelming and the chicken was tender.
Jan 1, 2018
Easy and excellent flavor
Dec 29, 2017
I did not have crushed tomatoes, so I used two cans of diced tomatoes. This soup was very good. Some of the reviewers said they thought it was bland. We did not find it bland at all. I will definitely make this again.
Dec 19, 2017
This recipe just did not live up to the chicken tortilla soups that I have had in the past. I even substituted a can of Rotel for the crushed tomatoes as someone had previously mentioned. I’m on a low sodium diet, so I recognize the lack of salt can affect the taste, but that wasn’t the case here. It was too watery and lacked true southwest flavor. Probably won’t make it again.