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Chicken Tortilla Soup

January 23, 2018


Winter is the perfect time for soup. Uncle G and I love this soup. Some people add more veggies and cream to it, but we like the simplicity of this version. Warning: The peppers and Rotel make this a nicely seasoned (AKA Super Spicy-according to our youngest) soup. If you want to reduce the spice, you can omit the cayenne, reduce the white and black pepper, and use plain diced tomatoes. 







  • Chicken Frames (or 2-4 bone in chicken breasts---really any chicken is good. The bones give the soup more flavor and nourishing minerals, but if you only have boneless skinless breasts, or legs, or thighs, that's fine too)

  • Water to cover the chicken

  • 3 carrots, peeled and sliced

  • 3 stalks celery, washed and sliced

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 4 teaspoons salt

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1⁄2 teaspoon cayenne pepper

  • 1⁄2 teaspoon cumin

  • 1⁄4 cup fresh cilantro (Chopped)

  • 1 (10 ounce) can Rotel Tomatoes 

  • 1 can corn, drained

  • Tortilla chips and sour cream for serving



  1. Bring chicken, carrots, celery, onion, garlic, salt, and peppers to a boil, then simmer about 1-2 hours.

  2. Remove chicken and let cool.

  3. Add Rotel, cilantro, corn, and cumin to the pot. Stir well.

  4. Pick the chicken from the bone. Depending on how many chicken frames you have, you can save some for another meal or put it all back in the soup.

  5. Serve with some tortilla chips (or crispy tortilla strips) and sour cream. 










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