Chicken Tortilla Soup

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 6

Want a savory Tex-Mex soup? Chili powder, onions, celery, garlic and red bell peppers heightens the flavor of this Chicken Tortilla Soup. Make extra and freeze some for a cold, rainy day.


  • 2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, diced into ½" pieces
  • 3 tablespoons vegetable oil
  • 1 tablespoon chili powder
  • 1/4 cup finely chopped yellow onion
  • 1/3 cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1/3 cup finely chopped green bell peppers
  • 1/4 cup finely chopped red bell peppers
  • 3¾ cups water
  • 3 tablespoons corn starch
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup canned tomatoes diced in sauce
  • 1/4 cup diced green chilies
  • 1/4 teaspoon ground red pepper
  • 1 cup frozen yellow whole kernel corn
  • fried flour tortilla strips (optional)
  • avocado slices (optional)

Nutritional Information (PER SERVING)

Calories: 240
Fat: 10g
Saturated Fat: 1.5g
Sodium: 550mg
Carbohydrate: 14g
Sugars: 3g
Protein: 26g


  1. Heat oil in 8-quart stockpot.
  2. Add diced raw chicken, chili powder, onion, celery, garlic, cumin, green and red bell peppers. Cook over medium high heat 5 minutes.
  3. Mix small amount of water with corn starch in a small bowl.
  4. To stockpot, add water, corn starch mixture, salt, ground black pepper, tomatoes, green chilies and red pepper. Bring to a boil then lower heat to a simmer and cook 5 minutes.
  5. Add corn. Simmer 5 more minutes.
  6. Serve in bowls with tortilla strips and avocado slices.