Tortilla Soup

Years ago, after many tweaks, I ended up with the following recipe that continues to be a favorite with friends and family.


1 can (49.5 ounces) chicken broth

1 can (15.25 ounces) whole corn kernels, drained

3 cans (10 ounces) chillis and tomatoes diced, mild, drained

1 can (10 ounces) chillis and tomatoes diced, extra hot, drained (Optional, if you want a lot of spice)

1 can (28 ounces) diced, peeled tomatoes, drained

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground cumin

1 tablespoon cilantro leaves

1 1/2 pounds boneless, skinless, chicken breasts

1 package mozzarella cheese, shredded

1 medium avocado, sliced (Optional)

1 bag Tostitos brand tortilla chips, lime flavor

1 package (8 ounces) Spanish (or Mexican Rice)

3/4 cup water

1 taco seasoning packet


1. Cook rice as directed on package.

2. In a pot, boil chicken for 40 minutes then drain.

3.  Shred chicken and place in a pan with water and seasoning packet.  On Medium heat, stir until well blended.

4. In a large pot, over medium heat, combine chicken broth, chillis & tomatoes, tomatoes, garlic powder, onion powder, cilantro and cumin. Use a hand mixer to purée.

5. To the large pot, add corn, rice and chicken.

6. Cover and simmer on medium low for about 30-45 minutes.

7. Serve in a bowl then add cheese, tortilla chips and avocado slices.