Kickin' Chicken Tortilla Soup

Photo: bstrubel

Heads up! This one is super-spicy! ***We usually double the amount of chicken for a more filling meal and leave out the jalapeno

Yield: 4 servings ( Serving Size: 1 generous cup )
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  • 3 cup(s) fat-free chicken broth
  • 4 ounce(s) cooked lean skinless boneless chicken breast shredded
  • 1 cup(s) canned diced tomatoes undrained
  • 1/2 cup(s) canned sweet corn kernels
  • 1/2 cup(s) chopped onions
  • 1 tablespoon(s) chopped jalapeno peppers
  • 1 tablespoon(s) lime juice
  • 1 tablespoon(s) fajita seasoning mix
  • 1 teaspoon(s) minced garlic
  • 1/4 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) chili powder
  • 6 whole(s) baked tortilla chips crushed
  • 1 whole(s) Optional toppings: cilantro, sour cream, shredded cheese


  1. Fill a large pot with 8 cups of water. Add chicken breast, garlic powder, and parsley. Set stove to medium-high heat and cook for 20 minutes.

  2. Once chicken is fully cooked, pour the contents of the pot into a colander so only the chicken remains. Using two forks shred the chicken into small pieces.

  3. In a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning, and spices over medium heat until onions soften, 3 to 5 minutes.

  4. Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes.

  5. Add the corn and diced tomatoes, and continue to cook for 5 minutes.

  6. Add chicken, jalapeno, and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.

  7. Once ready to serve, top each serving with crushed chips and, if desired, cilantro, sour cream and cheese.

  8. PER SERVING: 101 calories, 1g fat, 13g carbs, 1.5g fiber, 4g sugar, 11g protein
May 2012

This recipe is a personal recipe added by bstrubel and has not been tested or endorsed by MyRecipes.

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