Chicken Tortilla Soup

I’m not gonna lie…

But you probably already know. I am OBSESSED with green chiles. Ever since I lived in New Mexico a few years ago. I must say, this East coast girl has a Southwest heart when it comes to cooking. I love the BIG bold flavors that come from the area, and think South Mexican food is the tastiest, most amazing food there is. A lot of my inspiration comes form there.

On early Fall, green chiles are harvested. My friend Malia was kind enough to send me a box full of them which I managed to roast myself, along with winecoach on our grill. I froze them and now use them for dishes such as these. It gives every dish a little edge, and amazing taste I love to incorporate into my dishes. Pace yourselves for this delicious soup, stew, white chili, whatever you want to call it!



  • 2 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 3-4 green chiles, or jalapenos, finely diced
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • ½ cup of corn or the corn of 2 small corn ears
  • 1 (14.5-ounce) can of chickpeas, brown beans or black beans, rinsed and drained (May also add 2 cans of any beans of your choice or a blend of the beans of your option for added protein)
  • 3 chicken breasts, boneless and skinless
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • ½ – 1 cup roughly chopped fresh cilantro leaves


  • 1 avocado, pitted, sliced
  • Optional: shredded Monterrey or Mexican cheese



  1. In a large saucepan heat the olive oil. Add the onions and garlic. Allow it to sweat for 2 minutes.
  2. Pour the tomatoes, followed by beans and chicken broth into the pot and bring to a boil.
  3. Once at a boil lower heat to simmer and add your chicken breasts. Yes, the uncooked chicken breasts.
  4. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and add it back to the soup.
  5. Add chopped green chile, lime juice and fresh cilantro to the pot and allow it to simmer on low, anywhere from 30 minutes to 2 hours.
  6. In a serving bowl, ladle soup, topped with avocado, slices of lime and cheese if you wish. Sprinkling cilantro and a splash of lime will also add to the taste! For the “tortilla” flare, add broken toasted tortilla strips over the top and ENJOY!

Xoxo, Ana

Count Colors, NOT Calories!


  1. Sonia Ferraz says:

    I will be making this tomorrow! me being half mexican and half brazilian has it perks! Im not picky eater/ cook lol 🙂

  2. Mayra says:

    This tortilla soup is amazing! My husband hates soups and he loved this one!..thanks for sharing all your wonderful recipes! ?

  3. Chiara says:

    Hi Ana! I made this soup and its delicious! you can add cheese, japeño, tortilla chips,…. Its amazing.

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