Spicy Tortilla Soup

Spicy Tortilla Soup


  • 1 cup Onion, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Olive oil
  • 6  Zucchini, medium, sliced and quartered
  • 8 cups Water
  • 6  Chicken Breasts
  • 16 oz  Stewed tomatoes, undrained
  • 1 can  RoTel tomatoes with green chilies
  • 15 oz Tomato sauce
  • 24 oz  Whole kernel corn, undrained
  • 3 tsp  Cumin
  • 4  Chicken bouillon cubes
  • 2 tsp Garlic powder
  • 1 1/2 tsp Black pepper
  • Salt to taste



  1. To make broth, boil chicken breasts in 8 cups of water until chicken is done.
  2. Remove chicken, allow to cool, then shred chicken.
  3. Add bouillon cubes to broth.
  4. In a small frying pan, sauté onions and garlic in oil.
  5. To the broth, add zucchini, sauce mixture, chicken, and all remaining ingredients.
  6. Bring to boil. Cover. Reduce heat and simmer 30 minutes.
  7. Spoon soup in bowls, add broken tortilla chips and cheese. This makes a large kettle of soup, and can be made days ahead.

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