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Mexican Chicken Tortilla Soup

Poultry, Vegetables

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Submitted by Valerie Dieling


  • 3 boxes chicken broth
  • 3 chicken breasts, about 1 lb
  • 1 red pepper
  • 1 green pepper
  • 1 Tbsp olive oil
  • 1 bunch cilantro
  • 3 (10 oz) cans Ro-Tel diced tomatoes with green chiles
  • 1 small can diced green chiles
  • 4 Tbsp cumin
  • 3 Tbsp chili powder
  • 1 C tiny shell noodles Tortilla chips, broken up
  • Salt and pepper to taste


Simmer chicken breasts in chicken broth in a large soup pan until done. Remove and dice chicken breasts and set aside. 

Dice red and green peppers and saute for 5 minutes in olive oil in a skillet. Clean and chop cilantro. 

Add tomatoes, chiles and spices in the large soup pan; stir and simmer on low for about 1 1/2 hours. Add shells and simmer 20 more minutes until shells are cooked. 

Serve in a soup bowl and top with broken tortilla chips. Serves 6–8. 

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