As soon as November comes around and the cold weather hits I immediately start to crave my mom’s chicken soup. It is so comforting and the perfect meal to cozy up with on these chilly Buffalo nights.
However, because I am a food blogger and always wanting to make and share new recipes I decided to put together something a little different – chicken tortilla soup. The basic ingredients resemble my mom’s recipe but with the addition of peppers and spice it adds a little Mexican kick.
As with most recipes there are 100s of different recipes to choose from online. I wanted a basic one to build off of so I settled on and adapted a chicken tortilla soup recipe I found at food.com. It was delicious with just the right amount of spice. If you like it a little spicier you can add in some hot sauce and/or leave the jalepeno seeds in. We also found this soup taste even better the next day. So you can easily make this a few days ahead of time.
I should also mention that this chicken tortilla recipe makes a huge amount so be sure to have some containers available and stick a couple batches in the freezer.
Tortilla chips (of course), taco cheese, and sour cream make the perfect garnishes. Nutritional information does not include garnishes so keep that in mind should you eat them. Without garnishes this soup is 4 WW Points + and 3 WW Old Points.
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 medium jalapeno pepper, seeds removed and chopped
- 1 medium green pepper, chopped
- 4 small boneless skinless chicken breasts
- 2 cups frozen corn
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 (32 ounce) containers low-sodium chicken stock
- 2 (14 ounce) cans diced tomatoes
- 2 (8 ounce) cans tomato sauce
- Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
- Add rest of the ingredients to the large pot and bring to a boil.
- After about 25 minutes, remove the chicken breasts and shred.
- Return shredded chicken to the pot and simmer an additional 45 minutes.
- Garnish (if desired) with crushed tortillas, shredded cheese, and sour cream
Love a good soup! This looks wonderful!
Yum!!! Chicken tortilla soup is my favorite. Can’t wait to try this!!!
It was very good. Like i said even better the next day
This is probably a dumb question, but do you use cooked chicken breast? Or do you add raw chicken to the pot? I’m so excited to try this recipe for a church function tomorrow!!
No dumb question
you put the breasts in raw then take them out and shred then put them back in. However if you already have shredded chicken on hand you can use that I am sure with no problem.
Thanks so much!! I went ahead and used cooked. We are about to sit down and eat some for dinner! The hubby is so excited!! Oh, and while I had all the chicken out I made your Mexican shredded chicken in the crockpot! Love, love, love your page!! Thanks again!!
Hello. I stumbled across your page and although I’m not a mom, I am pretty busy so have little time to cook most nights. When weekends roll around I’m usually in the mood to cook something from scratch since I often eat grab and go. What does 1/10th the recipe constitute for portion size? 1 cup? I am a WW member and have a hard time guessing on that type of thing. Thanks
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Made this soup tonight and it was delicious! Thanks! I figured it to be 2C per serving, but still would like your feedback. Also used 2 lbs of boneless chicken breast which upped the points+ value to 6 pts per serving when dividing total points for recipe by 10 servings. It made so much that I figured 2 C seemed reasonable.
Made this last night for dinner, kids and hubby and I LOVED it. Had it today for lunch too! delicious! Thanks for the recipe!