Tortilla Soup

Tortilla Soup

This is the best time of the year for a recipe like this, and by “time”, I mean winter, even though I’m in Texas and sometimes I’m not too sure if that season even exists here in the Lone Star state. It’s not like you can’t eat it in August, but really what better time to enjoy a steamy bowl of hot soup, while you’re cuddled up on the couch, watching a football game that’s pissing you off so much you are in danger of spilling the hot soup and causing some serious damage. . .but I digress, let’s just get on with this wonderful recipe.

Now, I actually took Rachel Ray’s recipe and altered it to my liking, but I will link you to the original recipe just in case you want to run with that one instead or change it up to meet your family’s needs.

This is another great recipe that packs well for the kiddos lunch, just make sure you  have a well insulated thermos or not only will you will have a very messy lunchbox, but pretty upset offspring as well.

BONUS: Freezes Well!!

As always, make sure to read through the ENTIRE recipe and ALL of the notes before starting.

For the original recipe, BXTCHES, click here

Tortilla Soup
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1 1/2 Chicken Breasts (cooked and shredded)
  2. 5 cups of chicken stock/broth
  3. 1 TBS olive oil
  4. 1 TBS butter
  5. 2 small zucchini, diced
  6. 1 medium yellow onion, diced
  7. 1 red bell pepper, diced
  8. 1 yellow bell pepper, diced
  9. 3 cloves garlic, minced
  10. 12 ounce bag of frozen corn
  11. 1 tsp. cumin
  12. 1 tsp. poultry seasoning
  13. salt
  14. pepper
  15. 2 chipotle peppers in adobe sauce, chopped
  16. 28 ounce can diced tomatoes with liquid
  17. 15 ounce can tomato sauce
  18. Toppings (optional)
  19. Tortilla Chips
  20. Sour Cream
  21. Shredded Cheddar
  22. Avocado
  23. Cilantro
  1. Shred your chicken and set aside
  2. In a large heated pot, add the olive oil and butter.
  1. Onion
  2. Peppers
  3. Zucchini
  4. Garlic
  5. Cook your veggies for about 5-7 minutes. Really until they get good and soft.
  1. Cumin
  2. Poultry Seasoning
  3. Salt
  4. Pepper
  5. Stir to incorporate seasonings, then add:
  6. Chipotle Peppers
  7. Corn
  8. Stir to mix all ingredients together and cook for approx. 5 additional minutes.
  9. ADD:
  10. Diced tomatoes
  11. Tomato sauce
  12. Chicken stock
  13. Shredded chicken
  15. Bring to a boil
  16. Reduce heat to simmer and cook for about 30 additional minutes.
  17. Taste and adjust your seasonings, if needed.
  18. Serve up and top it off.
  19. ENJOY!
  1. The chipotle peppers in adobo sauce comes in a small can and most likely can be found on the international food aisle or the same aisle that houses the Latin American and/or Mexican foods.
  2. When I cook my chicken, I just season it with some salt and pepper and throw it in the oven at 400° until chicken is done (165°F). You can always cook it ahead of time, so when you're ready, so is it.
  3. This is a quick recipe, but one that does require some prep and one that requires that you have everything ready to go (cans opened, broth ready, etc.)
  4. It's always a good idea to maybe have a couple of cups of extra stock/broth ready, just in case you need to thin your soup out a bit.
Adapted from Why the Chicken Crossed the Road Santa Fe-Tastic Tortilla Soup


Tortilla Soup | Recipe on
Tortilla Soup | Recipe on

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