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Chicken Tortilla Soup

February 18, 2013
We just spent the last 4 days skiing at Beaver Creek (more on that tomorrow and Weds) and we ate a plethora of Chicken Tortilla Soup.  It just tasted so good after a full day on the slopes.  And the lime!  I added so much lime that it was basically lime-flavored broth.
Loved it!


2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese


In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

From the Food Network!

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  1. Shelley Scheibel

      on February 19, 2013 1:15 pm

    Yum! Just started raining here in California this morning & your picture post has inspired me to make the tortilla soup for dinner! :)


  2. Heidi Farmer

      on February 22, 2013 8:15 am

    Anne, that is fabulous! Thanks!


  3. Marykate Wurster

      on February 22, 2013 6:47 pm

    Anne saw that you made this – now I really need to! This looks like one I can make with the kiddos too! Yum.


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