Spicy Chicken Tortilla Soup

Did everyone have a wonderful Christmas this year? Are you ready for New Years and 2012? We all had an excellent Christmas, and got lots of nice gifts. One of my favorites was a new 9 cup Cuisinart food processor, exactly like the one I got my Mom last year! I see lots of pesto in our future! I ate so much food this past weekend I may never have to eat again! There was clams, coconut shrimp, prime rib, lasagna, and homemade creme puffs (recipe coming soon). Everything was delicious. I definitely had to hit the gym today!

Cliff and I like to go to this Mexican restaurant near our house called Mago. They have the best homemade tortilla chips. Every entree comes with chicken tortilla soup. It is one of the best soups that I have ever had. Cliff and Kelly like cheesy tortilla soup but this is my favorite version. The last time we ate there I decided that I needed to make it at home. It was super easy. I made mine a little too spicy though!! Don’t worry though I have adjusted the spices for you! Even though our soup was crazy spicy we still really enjoyed it and I will be making it again soon.

Here is what you’ll need

Sprinkle the chicken with salt and pepper

Dredge the chicken in flour

Brown the chicken. Mine did not get as brown as I would like. I blame my cheap-o pot. Anyone want to buy me a nice Le Creuset dutch oven? I’d really appreciate it!

Remove the chicken and add the vegetables

Add the seasoning. As I mentioned, I went overboard here.

Add the chicken broth and simmer for 20 minutes

Remove the chicken, shred it, add it back to the pot

Slice the tortillas into strips.




Spray them with vegetable spray and bake for about 7 minutes


Just like the soup from the restaurant!


Spicy Chicken Tortilla Soup

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup


  • 2 lb bone in chicken breasts (I had to use thighs because the store was sold out, but I prefer chicken breasts)
  • flour for dredging
  • salt and pepper
  • 1/4 cup olive oil
  • 1 cup carrots, sliced into half moons
  • 1 cup celery, sliced
  • 1 onion, diced
  • 1/2 tbsp cayenne pepper
  • 1/2 tbsp chili powder
  • 6 cup low sodium chicken brot
  • tortillas
  • vegetable spray


  • Season the chicken with salt and pepper. Dredge the chicken in flour. Heat the olive oil over high heat. Add the chicken to the pot and brown on both sides. You do not need to cook it through at this point. Remove the chicken from the pot. Add the vegetables and brown them. Add the spices. Add the chicken back to the pot along with the chicken broth. Simmer for 20 minutes. Remove the chicken and shred it. Add it back to the pot. Remove from heat. Preheat the oven to 350. Slice the tortillas thinly. Spray them with vegetable spray and put them in the oven for about 7 minutes. Check the seasoning of your soup and and adjust as needed. If it is too spicy you can add some water. Add a few tortilla strips to each bowl of soup.
Keyword chicken, soup