Chicken Tortilla Soup



Serving size

about 2 1/2 cups
60 Minutes

This recipe can be multiplied and makes great leftovers.

Chicken Tortilla Soup


1 tsp. Olive oil
1 large White onions (diced)
2 Medium stalk Celery, raw (diced)
2 large Carrots, raw (peeled and diced)
3 medium ear Corn, sweet, yellow, raw (cut kernels off cob)(or 2 1/4 cups frozen corn)
16 ounces Boneless, skinless chicken thighs (cubed)
1/2 tsp.. Ground cumin
1 tsp. Paprika
1 tsp.. Smoked paprika
1 tsp. Chili powder
4 cups No salt added vegetable stock (or no salt added chicken stock)
2 cup Water
1/2 tsp. Salt
1 to taste Black pepper
1 ounce Tortilla chips (16 chips)


Place the olive oil in a medium stock pot over medium high heat.

Add the onion and cook, stirring frequently, for about 3 minutes.

Add the celery and carrots and cook for another 3 minutes, stirring frequently.

Add the corn and chicken and cook for about 2 minutes.

Add the cumin, paprika, smoked paprika, chili powder, stock, water, salt, and pepper. Stir well.

Reduce the heat until the soup is simmering.

Cook for about 45 minutes. Stir occasionally.

Serve topped with crumbled tortilla chips.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it. Here's the GERD-friendly version of this recipe.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Tortilla Soup is a classic restaurant dish at Mexican and Southwestern restaurants.

It is a soup that has it all: great Southwestern spices, savory chicken, veggies and sweet corn flavor.

For a lot of folks this won’t be as spicy as they would like it. The soup might actually be mild enough for those with GERD (here is the GERD-Friendly version without chili powder). The spices are milder and the onions have cooked for a long time, making the soup sweet and not spicy hot.

If you want yours spicier add a bit of cayenne pepper or red pepper flakes when you add the other spices. If there are members of your family who don’t like spicy food follow the recipe and put some hot sauce on the table for folks who want a bit of extra zing.

You can use store bought tortilla chips for this recipe but these Baked Tortilla Chips are great. When you make your own you get better tasting chips and can control the flavor and the amount of added salt.

"In using the spoon, he holds it in his right hand like the fork. In eating cereal or dessert, he may be allowed to dip the bowl of the spoon toward him and eat from the end, but in eating soup he must dip his spoon away from him—turning the outer rim of the bowl down as he does so—fill the bowl not more than three-quarters full and sip it, without noise, out of the side (not the end) of the bowl."

Emily Post, Behaviorist