Chicken Tortilla Soup


  • 2 lbs chicken breast – shredded (can use a store bought rotisserie chicken or we boil the chicken breasts and then shred the meat)
  • 3 32 oz cans of chicken broth
  • 1 vine-ripened tomato (cut into 1/2 in dice)
  • 1 15.25 oz can corn kernels (drained)
  • 1/4 cup finely chopped red onion
  • 1/2 jalapeno (ribbed, seeded and minced)
  • 1 5.4 oz pouch Mexican rice mix (or similar)
  • 1 tsp ground cumin


  • 1/2 cup chopped fresh cilantro
  • 1 or 2 avocados (diced)
  • Crushed tortilla chips
  • 2 cups cheese (mozzarella or a Mexican mix)


  1. In a large pot, combine the broth, tomato, corn, onion, jalapeno, salt and black pepper.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat and add the shredded chicken.
  4. Simmer until heated through.
  5. Stir the rice mix into the soup and add the cumin.
  6. Simmer for 15 minutes to cook the rice and let the flavors meld.
  7. Ladle the soup into bowls and garnish with the cilantro, tortilla chips and cheese

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