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March/April 2010
Recipe Archives

Olé !  Chicken Tortilla Soup

A delicious and easy soup recipe


  • 2 skinless, boneless chicken breasts
  • 1 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 3 cups chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup fresh chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Mexican cheese blend (optional)
  • Sour cream (optional)


Cut chicken into bite-size pieces.  In a large pot over medium heat, sauté the chicken in the oil for 5 to 10  minutes until mostly cooked.   Add the garlic and cumin and mix well.  Next add the broth, corn, onion, chili powder, lemon juice and salsa.  Reduce heat to low and simmer for 20 to 30 minutes.

Pour soup into individual bowls and top with crushed tortilla chips, cheese and sour cream. 

Serves 3-4

Recipe adapted from Allrecipes.com by a contributing HGJ foodie.

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