Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Ingredients

10 oz enchilada sauce

10 oz corn

10 oz diced tomatoes (I used no salt added), with juice

10 oz dark red kidney beans, drained

4 oz diced green chiles

2 tbsp lime juice

950 g boneless, skinless chicken breasts

1 bunch cilantro, chopped

100 g diced onion

1/2 tbsp minced garlic

1/2 tbsp olive oil

4 chicken bouillon cubes

1 tsp cumin

1 tsp chili powder

150g (I used World Table Salsa Verde)

water (to desired consistency; I used about 2 cups)



7 servings.  31c, 6f, 32p

Directions: Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot.  Brown until onions are translucent, stirring regularly.  Add everything else.  Cook until chicken is done.  Remove and shred, then return to soup.  Portion out into 7 containers.

Can be garnished with tortilla chips, shredded cheese, guacamole, or sour cream, just be sure to log those additions!


Thanks to for the recipe


LifestyleDan Visentin