Chicken Tortilla Soup

  • Chicken Thighs
  • Onion
  • Celery
  • Carrot
  • A fresh chile, I use Anaheim or poblano
  • Garlic
  • Zucchini
  • Canned Tomato petite dice, rinsed
  • Salt/pepper/chili powder/cumin/paprika/oregano/red pepper flake
  • Chicken broth

I use about equal portions of the veggies, but I would say that you can vary the amounts to your liking. I think it will still be good. Sauté the veggies except the zucchini and tomato in olive oil until softened. Add cut up chicken, a little more oil and seasonings. Mix and cook until the chicken starts browning a bit. Add the tomatoes, add broth (you can add water if you don’t have enough broth). Simmer until the veggies are tender. Taste for seasoning, adjust if necessary. I put quite a bit of chili powder, so my soup has a dark orange color. Add the zucchini, cook just a few minutes and turn off the heat, the zucchini will continue to cook through.


  • Cilantro
  • Pepper Jack Cheese
  • Crushed Tortilla Chips
  • Corn (my new favorite is to fry it in a bit of butter until golden brown, yum!)


Leave a Reply

Your email address will not be published. Required fields are marked *