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Chicken Tortilla Soup

December 4, 2010

Soup – it’s that time of the year.  I love it…it’s healthy, delicious and can be made in so many ways.  I have a couple of standards that I make frequently.  Now, although I make them frequently, that doesn’t mean I make them the same way every time.  Depending on how much time I have, ingredients on hand and cravings, I tweak the recipes.  This is one of those recipes.

Many people turn their noses at canned chicken.  Seriously, it’s not bad…depending on the recipe application.  I buy the 6 pack from Sam’s or Costco, keep them in the pantry and pull them out when I need them.  In this recipe, shredding the chicken and simmering for at least 15 minutes erases any trace of “can” taste.

The base of this recipe is broth, chicken, salsa & corn.  Cumin is not necessary – you can sub seasoning salt, garlic powder or taco seasoning.  I like to add red pepper (Laura’s vegetable of the moment) and black beans (I forgot this time though).  The amount of broth, both water and boullion cubes is subject to your preference.  And cilantro would be a nice touch, if you’re into that sort of thing.


1 tbsp olive oil
1 tbsp butter
1 onion, chopped or diced
2 tsp cumin
1 clove minced garlic (or sub garlic powder)
1 tbsp flour
2 chicken bouillon cubes
6 – 8 cups of water (more or less depending on how much broth is desired)
1 cup of salsa
1 12.5oz can of chicken
1 cup frozen corn
Salt & pepper to taste
1 – 2 jalapeno, diced (optional)
1 red pepper, diced (optional)
1 cup black beans (optional)
Suggested toppings – crushed tortilla chips, shredded cheese, sour cream, hot sauce


  • In a large pot, heat olive oil & butter over medium heat.  Add onion and cook through, or about 5 minutes.  Add cumin, garlic, salt & pepper to taste (I also add crushed red pepper).
  • Stir in flour and mix until combined.
  • Add hot water and bouillon cubes and bring to a boil.  Stir in salsa & chicken, reduce heat to low and simmer for 15 – 20 min.
  • Add corn and cook for 5 more minutes.
  • Serve with chips, cheese and sour cream

Enjoy this as tonight’s dinner and tomorrow’s lunch!

2 Comments leave one →
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