Chicken Tortilla Soup

November 6, 2010

I lived in Southern California for about 15 years and during that time, I fell in love with some of the most fantastic Mexican food out there.  I even became pretty good at cooking Mexican food.  Since, I am in Southern California right now, how fitting for me to warm up my East Coast friends with this yummy soup.  I won’t mention that the sunshine is glorious and it is about 80 right now.

TORTILLA SOUP–A Tilly’s Nest Original of a Traditional Mexican Classic


3 tbsp olive oil
1 cup frozen corn
7 Jalapeno pepper rings (the kind you put on nachos in the glass jar)–diced  Add more if you like spice
1 medium onion–diced
2 cloves of garlic–minced
2 teaspoons cumin
1 large ripe tomato diced
4 cups chicken broth
1 cup cooked chicken–cut into bite size pieces, I use left over rotisserie chicken
1 cup tortilla chips–smashed into small pieces
1/4 cup fresh cilantro–chopped (omit if you do not like it, it is not essential)
salt and pepper to taste
shredded cheddar cheese
avocado slices
sour cream


1.  In a large stock pot over medium heat, saute the garlic, onions, corn and jalapenos in the the olive oil for about 7 minutes.  Do not brown them.

2.  Add chicken, cumin and tomato and let cook for 2 more minutes.

3.   Next add chicken broth, cilantro and tortilla chips.

4.  Simmer on low for 30 minutes.  Serve garnished with a cheese, a few whole tortilla chips, a spoonful of salsa, avocado slices and a dollop of sour cream.

I usually accompany this soup with a garden salad.



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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.