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Chicken Tortilla Soup


  • 8-12

Submitted by Valerie Dieling


  • 3 large chicken beasts
  • 3 boxes of organic chicken broth
  • 1 red bell pepper
  • 1 green bell pepper
  • 4 Tbsp vegetable oil
  • 2 gloves garlic
  • 3 Tbsp cumin
  • 1/2 tsp red pepper flakes
  • 5 Tbsp chili powder
  • 1 large can Rotel tomatoes with green chilies (do not substitute)
  • 1 small can Rotel tomatoes with green chilies (do not substitute)
  • 1/2 box small pasta shells
  • 1 bunch cilantro, stems and leaves finely chopped
  • Tortilla chips, broken up for topping


Cook chicken in skillet over medium heat with a little broth until done; remove to rest 10 minutes and cut into bite-size pieces. Remove seeds from peppers. In large Dutch oven, add vegetable oil, garlic and peppers; sauté until tender. Add chicken and sauté 2 more minutes. Add all spices, stirring well. Add tomatoes and remaining broth; simmer on low for about 2 hours. Add pasta and simmer until shells are cooked. Add cilantro. Serve with tortilla chips.

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