Chicken Tortilla Soup
— my life in the kitchen.

November 20, 2009

Chicken Tortilla Soup

It’s soup weather in Texas… (at least it is this week). I did use the leftover red & green enchilada sauce from a previous post, Red & Green Verde Venison Enchiladas, but feel free to use canned red enchilada sauce or tomato sauce (add chili powder to taste).

Making soup is always an excuse for me to get rid of pantry items and throw in veggies that are nearing the end. I added sweet potato and zucchini to this soup. It’s quite refreshing to get a nugget of sweetness in the spicy broth. If you have a can of black beans in the pantry – throw them in!

Chicken Tortilla Soup


  • 2 tablespoons olive oil
  • 4 corn tortillas, chopped in food processor
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons minced garlic
  • 1 jalapenos, finely diced
  • 1 packet Sazon (achiote powder made by Goya)
  • 1 teaspoon cumin
  • ½ teaspoon Mexican oregano
  • ¾ cup red enchilada sauce
  • 8 cups low-sodium chicken broth
  • 1 28 -ounce can whole plum tomatoes, crushed by hand
  • 3 chicken breasts, skinless with bone (about 2.5 pounds)
  • 6 ounces frozen corn
  • 2 medium zucchini, cut into half moons
  • 1 sweet potato, diced ¼ inch
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 avocado, pitted, sliced
  • 1 cup queso fresco or Monterrey Jack cheese


In a food processor, pulverize 4 corn tortillas. Set aside.

In a large saucepan heat the olive oil. Add the onions and red bell pepper and cook until translucent, about 4-5 minutes. Once the onions and bell pepper have softened add the garlic and jalapenos and cook for another 2 minutes. Add the corn tortillas (from step above), Sazon, cumin & oregano to the vegetables and stir to combine.

Pour the enchilada sauce, tomatoes and chicken broth into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts and sweet potato. Cook the chicken for 30 to 35 minutes, until done. Once chicken is cooked remove from pot.

Add zucchini and corn to the pot. When the chicken has cooled shred and add to the pot with the lime juice and fresh cilantro. Heat through and with a lime wedge, tortilla strips, avocado slices and cheese.


  1. beautiful picture!!! I can almost taste it.

  2. Yummy!! I wish it were soup weather in Australia. It's more like fruit salad weather now! Love the posts - keep them coming!!