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Chicken Tortilla Soup


I just love soup (and chili) so much.  I even make them when it’s over 100 degrees outside.  Thankfully it’s October and it’s starting to cool down a little…It’s at least under 90 degrees.  I am currently 6 months pregnant and I am starting to stock the freezer since I know I won’t be cooking for a while.  I froze the leftovers of this soup to enjoy after our little girl arrives.  When I freeze soups, I like to pour them into a gallon size bag and freeze it flat.  That way they can easily be stacked in the freezer and they thaw faster too.  Sometimes I will even reheat them in the slow cooker to make it even easier.


1 lb Chicken Breasts
4 Tablespoons Olive Oil, divided
1 Tablespoon Taco Seasoning
2 Garlic Cloves, minced
4 Carrots, chopped
10 oz Can Rotel
2 (15 oz) Cans Diced Tomatoes
1 Quart Chicken Stock
4 Cups Spinach, chopped
4 Green Onions, diced
Kosher Salt and Freshly Ground Black Pepper
1/4 Cup Heavy Cream

For Garnish:
Sour Cream
Tortilla Chips
Green Onions


Preheat oven to 425°F.  Line a baking sheet with foil.  Place chicken breasts on prepared baking sheet, drizzle with 2 Tablespoons olive oil and season with taco seasoning.  Bake until chicken is thoroughly cooked, about 20 minutes.  After roasting, shred the chicken with a fork.

While the chicken is roasting, heat a soup pot over medium heat.  Add garlic and carrots, cooking a couple minutes to soften slightly.  Stir in tomatoes, Rotel and chicken stock.  Season with salt and pepper.  Bring to a gentle simmer then add the spinach.  Let simmer for 10 minutes.  Add heavy cream and shredded chicken.

Serve with desired garnishes.


Yield: At least 6 Servings

-Recipe from Everyday Occasions by Jenny Steffens Hobick