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Jaymie's Chicken Tortilla Soup Recipe

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This recipe for Jaymie's Chicken Tortilla Soup, by , is from Stevens Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jaymie Beeson


12 Cups Chicken Broth
2-3 Tomatoes--diced (Campari Tomatoes are my favorite for this!)
1 Jalapeño--seeded and minced
1 Small Red Onion--diced
½ tsp Salt
½ tsp Black Pepper
1 tbsp butter
3 Cups Shredded Rotisserie Chicken
1 15.25 oz can Corn--drained
1 10 oz can Original Rotel--drained
1 15.5 oz can Great Northern Beans--drained and rinsed
1 8 oz bag Mexican Rice--VIGO Authentic Mexican Rice is my favorite!
Tortilla Chips
Shredded Cheddar Cheese

1. Melt butter in small pan and sauté onion and jalapeño together on low heat. Sprinkle with salt and pepper and leave in the pan until onions are soft and pretty much clear.

2. Bring chicken broth to a simmer. Add tomatoes, chicken, corn, beans, and rotel. When the onion and jalapeño are well cooked add them to the broth and poor in the Mexican rice mix. Bring to boil and then reduce heat, cover, and simmer for 15 minutes.

3. Serve soup topped with hand crushed tortilla chips, diced avocado, fresh lime juice, and a sprinkle of cheddar cheese. **Some like a little dollop of sour cream on top too!

4. Enjoy!!

Personal Notes:
Personal Notes:
This recipe fits perfect in a 6 Qt pot.

For the chicken broth I like to do 12 cups of water and 4 tbsp Knorr's Chicken Flavor Bouillon.

Add in or take out anything you don't like. Have a can a pinto beans, and not a can great northern beans? Throw in the pinto beans instead! It's a very flexible recipe that even our two year old loves!




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