Incredible Chicken Tortilla Soup

  • Yield: 6 servings

'This soup is absolutely wonderful! It is a very pretty dish that tastes as good as it looks. It is always a big hit when I bring it to brunch get-togethers, church potlucks, or family events. Be sure to bring the recipe, because you'll be asked for it!'


2tablespoons olive oil
1large onion, chopped
2medium carrots, finely chopped
2tablespoons minced garlic
3cups lower-sodium chicken broth
1-- (14-ounce) can diced tomatoes, undrained
1cup mild picante sauce
1-- (15-ounce) can ranch-style beans, undrained
1-- (15-ounce) can black beans, rinsed and drained
1cup frozen whole kernel corn
1teaspoon ground cumin
1/2teaspoon black pepper
1/2teaspoon dried oregano leaves
1/2teaspoon chili powder
1/8teaspoon paprika
2cups chopped cooked chicken
1/4cup chopped cilantro
-- Tortilla chips
-- Sliced avocados
-- Shredded Cheddar cheese


  1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
  2. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover, and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated.
  3. Ladle into soup bowls and top with tortilla chips, sliced avocados, and cheese. Serves 6.

Recipe by Sheryl Crumpton, Lindale, TX