Chicken Tortilla Soup
Don’t ever let anyone tell you that you can’t eat well on a budget. I used to have the mind set when I was younger that I couldn’t afford to prepare “fancy” dishes, such as Chicken Tortilla Soup. But if my ex-husband taught me anything it was that with smart shopping and cooking with the right spices, anyone can eat like a king, and also that quality trumps quantity every time.
I made this Chicken Tortilla Soup yesterday and decided to share the recipe with you. Variations in vegetables are totally up to you. I used potatoes, but I have often used squash instead.
Boil a whole chicken in a big pot
Remove the chicken from the pot when it is done, not falling apart
To the broth add:
About a tablespoon of salt
About a tablespoon of pepper
About a tablespoon of garlic powder
About a tablespoon of chili powder
A dash of cayenne pepper
A handful of chopped cilantro
A small can of tomato sauce
One chopped onion
Add chopped vegetables of your choice, not canned vegetables, no way, this is all fresh
While these ingredients are cooking remove the chicken from the skin and bone and tear into large pieces
Cut 4 to 6 corn tortillas into strips and fry till crisp in a frying pan with oil
Slice one avocado into bite size pieces
Add the chicken to the pot and let cook for about 10-15 minutes. Taste test to see if you need more spice
When ready to serve, put about 1/4 cup of cheddar or Monterey Jack cheese in a bowl, plus a few pieces of the avocado and several strips of the tortillas
Pour the soup over this mixture and serve! Delicious! And there is enough here to feed probably 6 people a hearty bowl.
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Hi! I just stumbled into your blog. I tried your recipe and it turned out great! I had lots of turkey bones, so I used these (with lots of little bits of meat) instead of a whole chicken, and added zucchini, potatoes, and onions, and some leftover rice. Oh, and I used stewed tomatoes instead of tomato sauce, since that’s all I had. I can’t wait for dinner. Thanks!