Chicken Tortilla Soup

“This soup is wonderful the first day, and even better the next!”

2 tablespoons olive oil
1 medium onion, coarsely chopped
1 tablespoon jalapeño pepper, seeded and diced (optional if you prefer it a bit spicy)
3-4 cloves garlic, crushed and chopped
4 cups chicken broth
2 cups water
2 tablespoons white vinegar
1 can crushed tomatoes, (28 oz. can)
3 teaspoons chili powder
1 1/2 teaspoon cumin
1 cup whole fresh corn kernels, frozen or canned will also work
2 small cans chopped green chilies
1 can black beans, rinsed and drained
2 boneless skinless chicken breasts, cooked and shredded (or a roasted chicken, meat removed)
1/3 cup fresh cilantro, chopped

Suggested Toppings:
tortilla chips, crushed
avocado, cut into cubes
sour cream
Monterey Jack cheese, shredded
green onions, chopped


1.      In a large stock pot, sauté onion and jalapeno pepper in olive oil until the onion it softens.  Add garlic and sauté for a minute longer.

2.      Add Stir in chili powder, oregano, tomatoes, broth, water and vinegar.  Bring to a boil, and simmer for 5 minutes.

3.      Add the corn, chilies, black beans and chicken; simmer on low for 1 hour.

4.      Stir in fresh cilantro.

5.      Spoon into bowls, then top with desired toppings.

6.      Spoon into bowls, then top with desired toppings.

7.      Serve and enjoy!


  1. How much water ? It's in the directions but not listed in ingredients. Thank you.


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