I Cooked: Chicken Tortilla Soup

Tonight’s dinner is chicken tortilla soup.  DH tried this for the first time on our honeymoon at Disney World.  We had lunch in the Aztec temple in Epcot at a sweet little Mexican place.  This was his appetizer that day, but I figured adding a salad and maybe some tortilla chips would make it into a light meal perfect for the end of summer.  This particular recipe is another mix of a couple different recipes based upon what was in my kitchen.  This makes a lot of soup!  We’ll probably be eating it for the next couple of days…


  • 2-3 chicken boneless, skinless chicken breasts, cubed
  • 1-2 tbsp olive oil
  • 1 red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 2-3 spoonfuls of minced garlic from the jar
  • 1 palm full ground cumin
  • 1 palm full dried oregano
  • 1.5 palm fulls chili powder
  • Salt & pepper to taste
  • 48oz box low sodium, low fat chicken stock
  • 2-14oz cans diced tomatoes
  • 1-14oz can black beans, rinsed and drained
  • 1 avocado chopped
  • 1 tomato chopped
  • Shredded mozzarella (actual recipes call for jack cheese)
  • Crushed tortilla chips


  1. Heat olive oil in a large pot over medium heat.
  2. Add chicken and cook most of the way.
  3. Add onion, jalapeno, garlic and spices.  Cook until softened and turning translucent.
  4. Add chicken stock, canned tomato, and canned beans.  Bring to a boil, then simmer for about 10-20 minutes.
  5. Serve with bowls of fresh tomato, avocado, cheese and tortilla chips.

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