Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

By: Danielle Dorman

One bowl of this crowd pleaser packs in two servings of veggies –
and it’s so delicious your kids will never even notice!

Prep Time: 30 minutes
Cook Time: 45 minutes
Ready In: 1 hour, 15 minutes

2-3 Tablespoons of olive oil
2 sweet onions, chopped
1 green pepper, minced
2 mild chili peppers – diced (Aneheim pepper, banana pepper, Hablano pepper all work well). Use the seeds for a spicier broth.
5-6 stalks of celery, chopped
1 – 16 ounce can of diced tomatoes
1 bulb (yes, I said bulb!) of garlic, minced
1 zucchini, cut in quarters then chopped
4 carrots, chopped
3-4 ears of fresh corn, cut from cob
4 boneless and skinless chicken breasts
2 teaspoons of Emerils “Essence” spice
1 teaspoon of oregano
2 teaspoons of cumin
2 teaspoon of chili pepper
2 bunches of cilantro – washed and stems removed
2 – 32 ounce cartons of chicken stock
Juice from 6-7 limes

Sautee onions in olive oil until they are good and soft (2-3 minutes). Add the spicy peppers, green peppers and celery. Sauté for 1-2 minutes, then add the garlic and let it cook for another minute or two, stirring frequently.

Add in the can of tomatoes and cook for another 3 or 4 minutes to let the flavors intensify. Add in the chicken stock, lime juice and the chicken stock and bring to a quick boil, then reduce down to a simmer, covering the pot. Add the remaining vegetables in the order they cook – first the carrots, then the zucchini. Add half of the cumin and half of the chili powder and continue to simmer for another 5 minutes.

Once the veggies are cooked, add in the chicken. You can cut the chicken into bite size pieces and add them to the soup, or add the whole breasts, cook them, then fish them out and shred the chicken before putting it back in (my preference). Add the corn and the cilantro last, along with the rest of the spices and cook, covered, for another 1-2 minutes.

Garnish with shredded Mexican cheese, fried tortilla strips, cilantro, limes and sour cream – ariba!

Visit Danielle Dorman, the Soup Mom at for more yummy recipes!


Hot Moms Club was founded in 2005 and have had their fingers on the pulse of mom trends ever since. Their philosophy is simple, ‘You are not the best mom unless you are the BEST YOU!’

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