Tortilla Soup

This delicious tex-mex tortilla soup hits the spot on a cold winter night, and can be whipped up in just 30 minutes.  (Although your family will think you had it simmering all day.)

It's also a great way to use up leftover turkey or chicken!


Tortilla Soup

Tortilla Soup

  • 1 to 1 1/2 Pounds Skinless Chicken or Turkey, Diced (Can be cooked or raw)
  • 3 14 Oz Cans of Chicken Broth
  • 1 14.5 Oz Can of Diced Tomatoes, Undrained
  • 1 Medium Onion, Diced
  • 1/2 Green Pepper, Diced
  • 2 Tsp Chili Powder
  • 1/2 Tsp Ground Cumin
  • 1/8 Tsp Black Pepper
  • 1 14 Oz Can Corn

Optional Ingredients (Toppings):

  • Tortilla Chips, Coarsely Crushed
  • Monterey or Cheddar Cheese, Shredded
  • Avocado, Diced
  • Fresh Cilantro or Jalapeno Peppers


  1. In a 4-quart dutch oven or stock pot, combine the broth, onions, peppers, tomatoes, chili powder, cumin and black pepper.
  2. Bring to a boil.  If using raw chicken, add the chicken, and return to boiling.
  3. Reduce heat, and simmer covered for 10 minutes.
  4. Add the corn, and if using cooked chicken, add the cooked chicken at this point.
  5. Bring to a boil again, and then reduce heat and simmer, covered, for another 10 minutes.
  6. Serve and sprinkle with your favorite toppings.  (I love cheese and crushed tortilla chips!)