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Chicken Tortilla Soup

  • Author: Jen


This Chicken Tortilla Soups makes a great meal on a crisp fall day!


  • 1 rotisserie chicken
  • 1/2 large onion, diced
  • 3 cloves garlic cloves, minced
  • 5 oz can of green chilies
  • 8 cups chicken broth
  • 2 cups spinach
  • 1 can black beans (rinsed and drained)
  • 1/3 cup cilantro, chopped
  • 1 cup rice
  • 1 bay leaf
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne powder
  • Olive oil

Some topping ideas:

  • 12 Limes
  • Cilantro
  • Avocado
  • Cherry tomatoes cut in half
  • shredded cheese
  • sour cream
  • Tortilla strips


  1. Remove chicken from bones, shred chicken (your mixer works great to shred chicken) – set aside
  2. Dice onion
  3. Add oil to large sauce pan and add onions, cook until browned and softened
  4. Add garlic, cook for 30 seconds
  5. Add broth, green chilies, chicken, chicken broth, black beans, bay leaf, cumin, chili powder and cayenne
  6. Cook until it reaches a boiling stage, then turn down the heat and simmer for 20 minutes
  7. Add rice or preferred grain, sometimes like to use Israeli couscous
  8. Cook for an additional 20 minutes
  9. Add salt and pepper to taste
  10. Garnish with lime, sliced avocados, tomatoes, cilantro, cheese, and tortilla strips