My MIL’s Chicken Tortilla Soup

Fall is by far my most favorite season of all. Cool, crisp weather, changing colors, layered clothing, boots, hot drinks, and full, hearty meals. I thought I would share with you one of our most favorite soups, courtesy of my Mother-in-Law, who shared the recipe with me years ago. This is a super easy, super fast dish that's both hearty and healthy! Let me know what you think!


1 rotisserie chicken (preferably organic with no seasoning or just a salt/pepper rub), pulled apart and shredded

1 large yellow onion, diced

4 cloves garlic, minced

2 Anaheim peppers (mildly spicy, substitute if it's too hot), sliced

2 cans diced tomatoes

1 bag frozen corn

2 boxes of low-sodium chicken broth

2 tablespoons olive oil

Salt and pepper to taste

Wedged lime, avocado, tortilla chips and grated Mexican cheese to garnish


Add onion, garlic, and Anaheim peppers to a large pot coated with olive oil and sauté on medium heat until lightly browned. Add chicken. Once chicken is lightly browned, add chicken broth, canned tomatoes, corn, salt and pepper (to taste). Bring to a boil then reduce heat to simmer for about 20-30 minutes. Garnish with wedged lime, avocado, tortilla chips, and grated Mexican cheese. Enjoy!




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