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Spicy Chicken Tortilla Soup (so spicy it’s sure to clear up that summer head cold!)

It was the perfect storm for soup making. You may have experienced it yourself on Sunday but Mother Nature decided to ignore that its August and rather we had a Fall day. I know, I know, I’m not ready either and IT’S AUGUST! But it was gray and drizzling and if I hadn’t known otherwise I would have guessed it was early October. Somehow along the way Floyd woke up with a cold. So I decided a chicken based soup would be fitting.

I tried this Spicy Chicken Tortilla soup recipe from Real Simple with a few alterations and low and behold we loved it so much we are declaring it a new household staple! But beware, due to the jalapeno this soups got bite. So much bite that its perfect if you’ve got a head cold, but if you aren’t a fan of getting a good kick in the arse from your dinner you might want to halve or omit the jalapeno. The extras at the end (avocado, cilantro and feta) really add a lot so don’t scrimp in this area unless you have to!


  • 1 9-ounce package soft corn tortillas (I used flour tortillas which were great but I had to leave them in the oven for 15 min)
  • 2 32-ounce boxes or cans low-sodium chicken broth
  • 2 cups shredded rotisserie chicken
  • 1 large red onion, coarsely chopped
  • 2 large tomatoes, diced
  • 2 medium jalapenos, sliced
  • juice of 1 lime
  • 2 ears grilled corn (I actually microwaved the corn ears and it was fine, although I’m sure grilling would be even better!)
  • 1 1/2 cups fresh cilantro leaves (Refused to measure and rather just sprinkled on top of each bowl.  After all, its supposed to be “Real Simple”, ha!)
  • 1 ripe avocado, peeled and cubed
  • 8 ounces crumbled Feta cheese, queso blanco, or other fresh white cheese


  1. Heat oven to 350° F. Cut the tortillas into 1/2-inch strips. Arrange on a baking sheet and bake 8 to 10 minutes or until crispy.
  2. In a large saucepan, simmer the chicken broth and meat for 10 minutes.
  3. Stir in the red onion, tomatoes, jalapeños, and lime juice. Heat about 5 minutes. Cut the corn from the cobs and add it to the soup.
  4. Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese.

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