This is the best chicken tortilla soup recipe I’ve ever had. It is so so so good! Now, I changed up the original recipe quite a bit with a few things that I liked, but this is exactly how I made it.

Ingredients

  • 2 skinless, boneless chicken breasts
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped green onion
  • 1/2 cup fresh chopped cilantro
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)
  • sliced avacado or guacamole (optional)

Directions

  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, green onion, cilantro, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream. If you’re like me, you want to add a little avacado or guacamole also. 🙂 Happy cooking!