Chicken Tortilla Soup
This flavorful soup is a favorite in our house, topped with grated cheese and a few crushed "hint of lime" tortilla chips. For a flavorful twist on the standard cheddar or Mexican blend, try freshly grated Manchego cheese. This recipe fills my Dutch oven to the rim. It freezes well and is delicious leftover, although the amount may be easily cut in half.

Yield: 5+ quarts


  • 4 cups (or one 32-ounce carton) chicken broth
  • 2 cups water
  • 2 1/2 pounds boneless, skinless chicken breast halves
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 5 cloves garlic, chopped (optional)
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans diced tomatoes, undrained (or one 28-ounce can)
  • 1 (14.5 ounce) can tomato sauce
  • 1 tablespoon chili powder (I use a slightly rounded tablespoon)
  • 1 (15 ounce) can whole kernel corn, drained, or 2 cups frozen corn
  • 2 (16 ounce) cans black beans, drained and rinsed
  • Kosher salt and freshly ground pepper
  • Optional garnishes: crushed tortilla chips, sour cream, grated cheddar cheese, chopped avocado, lime slices, cilantro


  1. In a large pot over medium-high heat, combine broth, water, chicken, pepper, and garlic powder. Bring to a boil, then reduce heat and simmer for about 20 minutes or until chicken is cooked through. Remove chicken, shred and return to broth. At this point, you may cover and refrigerate overnight.
  2. In a large stock pot over medium heat, cook the onion and garlic in the olive oil until slightly browned, 3-4 minutes.
  3. Stir in the salsa, diced tomatoes, tomato sauce, chili powder, corn, black beans, shredded chicken and the broth. (I like to swish about a half cup of water among the salsa and tomato cans/jars to get everything out and add that to the pot, too.)
  4. Bring soup to a boil, and then reduce heat and simmer, uncovered, for as little as 30 minutes or up to two hours. I usually aim for an hour but have gone to either end of this range. Add salt and pepper to taste. (I add about 1/2 teaspoon salt and a few turns of the pepper mill)
  5. Garnish as desired and enjoy!

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