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chicken vegetable tortilla soup recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - Olive oil
  • 1 whole - Onion
  • 1 stalks - Celery
  • 1/4 cups - Green bell pepper
  • 1 cans - Salsa casera
  • 5 cups - Shortcut Chicken Broth
  • 2 whole - Chicken breasts
  • 1/2 cups - Thawed frozen peas or diced, cooked carrots
  • 1 1/2 tablespoons - Fresh chopped cilantro
  • 1 whole - Small avocado
  • 3 1/2 - Monterey Jack, pepper Jack or Oaxaca cheese
  • 1 packages - Tortilla strips
  • - Lime wedges
  • Directions:

    Preheat oven to 200°F.
    Heat the olive oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and sauté until translucent. Add salsa and bring to a simmer. Stir in chicken broth and bring to a boil. Reduce the heat and add chicken, vegetables and cilantro. Season to taste with salt and pepper. Keep warm over low heat while heating the bowls.
    Warm serving bowls in the oven. Place avocado, cheese and tortilla strips in each bowl. Add the soup and serve immediately with lime wedges.

    Brief Description

    Chicken Vegetable Tortilla Soup

    Main Ingredient:

    Chicken Breasts

    Category:  Appetizers

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 40 min


    Can substitue fresh green poblano chile, roasted, peeled and diced for diced green bell pepper.
    While poblano chiles provide the best flavor, this does add another time consuming step and sadly, there's no shortcut.

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    Posted On:

    August 20, 2014

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