Tortilla Soup via Vivian

It was definitely love at first bite with this soup. It’s warm & comforting, as spicy as you want and can definitely be described as a “soup that eats like a meal”… about as easy to make, but definitely healthier than the canned red label soup that may have come to your mind. Best of all, my family of 6 – especially my boys, ages 8 & 9 LOVED it. They not only ate it for dinner, but requested the leftovers be saved for them. (Surprising, since soup in general, doesn’t typically rate as high as pizza.) Yet, this is definitely not a child’s meal. I would proudly serve this as the star of a dinner party.

I prepare chicken at least 2 times a week for my family and am constantly seeking “new” healthy recipes to change things up. Last December, my friend Vivian served this wonderful Tortilla Soup as part of our Bible Study “holiday” potluck. When I tasted this soup, I immediately wanted the recipe as did everyone else in the group. I was planning to save the recipe as part of a Cinco de Mayo compilation, but decided that it would also make a delicious, alternative, post-Thanksgiving meal using the left-over turkey!



Vivian’s Tortilla Soup


  • 1-2 Tbl olive oil
  • 1 onion (yellow or red)
  • Chopped Green chilies (NOT jalapenos – canned is okay) – I omitted these
  • Taco Seasoning


  • Chicken Broth (store bought/homemade) – “optional” depending on the method you choose
  • Chicken Breasts (or left-over poultry)
  • 2 cans diced tomatoes (fresh works, too)
  • corn (kernels)
  • black beans (optional)


  • cheese
  • sour cream
  • tortilla chips
  • green onions
For the rouse:  Use a large soup pot and put about 1-2 TBS olive oil in it.  I heat this and when hot, I add one chopped onion (yellow or red), one large can chopped green chilies (NOT jalapenos!)…and I let them soften. (option: I use a crockpot on high, let it heat up and stir it around.)  When soft, add taco seasoning mix.  This makes a thick creamy rouse.
From here, you can go two ways:
1) The Quick way: Add chicken broth to 3/4 full in pot …add chicken breasts and tomatoes.  Cook until chicken is done.. then remove and shred chicken…add back to pot. – If using left-over poultry, just let it simmer for awhile so the chicken absorbs the “spicy” flavor.
2)The healthier way (if you don’t have homemade stock and/or pre-cooked poultry): Add WATER, raw chicken, and tomatoes.  Cook until done…this will decrease the sodium…if you have chicken breasts on the bone, it makes it even tastier. When cooked through, remove and shred chicken put it back in pot.
About 10 minutes before serving, add a small bag of frozen corn to pot and fresh chopped cilantro.
When serving, serve over tortilla chips and garnish with shredded cheese, sour cream, avocados, whatever….very yummy.
Other options are
– adding a large can of hominy instead of frozen corn
– adding 1/2 C white rice when tomatoes are added
– adding a smaller can of chiles if too hot for kids
-Trader Joe’s roasted frozen corn…ooooh!
– use more taco seasoning if the broth is weak (this depends on how big your pot is!)

Buen Provecho!






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