Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

4 c. cooked chicken, cut into 1/2-inch cubes
8 c. Traditional Bone Stock (chicken)
1 medium onion, finely chopped
4 cloves of garlic, minced
2 large tomatoes, diced
1 c. frozen corn kernels or 2 ears of fresh corn, cut from the cob

1 16-ounce can of black or pinto beans, drained
1/2 c. fresh cilantro, chopped
1/4-1/2 tsp. cayenne pepper (optional)
tortilla chips to crumble on top of soup
sour cream to garnish
1 c. Feta cheese, crumbled to garnish
1/2 c. green onions, chopped to garnish
avocado to garnish

1. Place chicken and stock into a large saucepan or Dutch oven over medium-high heat. 

2. Bring to a boil and reduce heat to a simmer. 

3. Add onion, garlic, tomatoes, corn, beans, cilantro, and cayenne pepper to the pot. 

4. Cook over medium heat for 5 minutes. 

5. Place some crumbled tortilla chips in each bowl. 

6. Ladle in the soup and top with garnishes as desired. 

Makes 6 servings.


  1. I love, love, love your spicy chicken tortilla soup! I've made it before and will make it again this evening. Thanks for posting such healthy (and yummy too!) recipes.



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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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