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Back to School Giveaway

Chicken Tortilla Soup

Servings: 8
Prep Time: 15 min
Cook Time: 20 min


1/4 cup canola oil
1 cup coarsely chopped onion
1 Tbsp. diced jalapeño pepper, seeds removed
2 tsps. chopped garlic
6 cups chicken stock
1 (28-oz) can diced tomatoes, undrained
1 Tbsp. smoked chili powder or regular chili powder
1/2 Tbsp. ground cumin
1 tsp. each: fresh ground black pepper and sea salt
2 cups cooked and shredded chicken
1/2 cup coarsely chopped cilantro
4 medium, ripe avocados, diced
2 limes cut into 8 wedges
1 cup shredded Mexican cheese blend


  • In a large stockpot over medium-high heat, heat oil until hot. Add onions, jalapeños and garlic; cook until onions are translucent.
  • Slowly stir in chicken stock, tomatoes, chili powder, cumin, pepper and salt; blend well. Cover and bring to boil. Add chicken and cilantro; mix until well blended. Reduce heat, cover and simmer for 10 minutes; stir a few times to avoid sticking.
  • In the middle of each soup bowl, place 1/2 cup Mrs. Cubbison’s Red Pepper & Jalapeño Tortilla Strips then top with a 1/2-diced avocado.
  • Ladle with a heaping serving of soup. Squeeze 1 lime wedge over soup and sprinkle with 2 tablespoons of cheese. Garnish with remaining tortilla strips.


Add your favorite vegetables for a hearty Chicken Vegetable Tortilla soup!


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