Southwest Chicken Tortilla Soup

With fall quickly approaching, I had to post my favorite soup recipe! I’ve made this countless times and it’s super easy and delicious! I’ve made it with rice before, but also with egg noodles. You can really use any starch. I try to keep the starch in a separate container when storing leftovers so the broth doesn’t get soaked up. You can also make it as spicy as you want, just add more chili powder or red pepper flakes!


1.5 lb chicken breast (or rotisserie chicken)

1 tbsp olive oil

1 cup celery, chopped

1/2 cup onions, chopped

1-2 tbsp garlic, minced

1 cup corn (frozen, canned, or fresh)

1 can low-sodium petite diced tomatoes

1 can low-sodium black beans, rinsed

2-3lb unsalted/low-sodium chicken broth

1/2 cup cilantro, chopped

1 lime, cut into slices

1 cup mozzarella cheese

1 package of Uncle Ben’s Brown Basmati Rice OR 1 package of whole-grain egg noodles

1 bag of tortilla chips (optional)
Spices (to taste): Garlic powder, Onion powder, Black pepper, Cumin, Chili powder


Preheat oven to 400. Bake chicken breast for about 20-30 minutes or until fully cooked. Heat olive oil in large pot. Sauté onions. Add garlic and celery and sauté for a few minutes. Add corn and tomatoes, stirring for a few minutes. Add chicken broth and continue stirring. Cut chicken into bite size pieces and add to the pot. Add spices. Simmer for about a a half hour (cook rice/pasta during this time). Serve in a bowl topped with lime, cheese, cilantro, and crushed tortilla chips. Enjoy!

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