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Chicken Tortilla Soup
2 tsp. extra-virgin olive oil
1-1/2 cup (8 oz.) boneless chicken tenders
1 medium leek, root ends trimmed
1 jalapeno pepper, seeded, minced
3/4 tsp. garlic clove, peeled and minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. chili powder
1/4 tsp. ground cumin
1 1/4 cup (10.5 oz .) chicken broth
1 (4.5 oz.) can diced tomatoes, drained
2/3 cup frozen corn
2 tsp. lime juice
8 teaspoon Chopped fresh cilantro
1 (2 oz.) bag corn tortilla chips
3/8 cup avocado, peeled and diced
2/3 cup shredded Cheddar and Monterey Jack cheese
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Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup
  • Servings:Serves 2 to 16
  • Prep Time:25 minutes
  • Cook Time:19 minutes
1. In a soup pot over medium heat, add half of the olive oil. When it's hot, add the chicken tenders. Cook and stir the tenders until they're browned and cooked through, about 6 to 8 minutes. Using tongs or a spatula, remove the chicken to a plate. Set aside.
2. Add the remaining olive oil to the soup pot. Add the leek and jalapeqo. Sauti until the leek is softened, about 5 minutes. Add the garlic, salt, black pepper, chili powder, and cumin. Cook an additional minute. Add the broth, diced tomatoes, and corn. Bring the soup to a simmer and cook, partially covered, for about 8 to 10 minutes, until the corn is tender.
3. As the soup cooks, shred the chicken tenders into bite-size pieces and prepare the toppings. Set aside.
4. Arrange the chips, avocado, and cheese on a platter.
5. To finish the soup, add the shredded chicken, lime juice, and cilantro. Stir to combine.
6. Serve the soup by ladling it into bowls, and pass the toppings.
Source: Hannaford fresh Magazine, September - October 2006