1 ¼ pound uncooked boneless skinless chicken breasts
1 c. rice
1 can of corn
1 tbs chili powder
1/3 cup fresh lime juice
3/4 cup cilantro, chopped
12-14 tortilla chips, crushed
Shredded Mexican style cheese
Sour cream (optional)
This soup is easy to make, flavorful, and super filling! Serve with warm jalepeno corn bread. Garnish with sour cream and Mexican cheese.


1.Heat oil in soup pot on medium heat.
2.Add onion and salt, cook, stirring often until onion is soft, about 5-10 minutes.
3.Add rotel, chicken, broth, lime juice and stir.
4.Add beans, garlic powder, and chili powder.
5.Bring all to a simmer and cook, covered, until the chicken breasts are cooked through which takes about 20 minutes.
6.Remove the chicken from the soup and shred with fork, return to pot with cilantro.
7.Serve soup with cheese and tortilla chips.

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