Chicken Tortilla Soup and Getting Back to Normal Life

Chicken Tortilla Soup Recipe – The holidays for the Rascona household were pretty fun, although a little hectic. We spent some time in Baltimore, some time in Virginia, and then snuck away to Gettysburg, PA this weekend for a romantic night before heading back to our regular lives this week. It’s not Bermuda or Fiji, but we had a nice hotel room, a lovely, romantic fire-side dinner at a delicious restaurant, and a good evening of relaxing. Other than that, we wandered around the DC area, enjoying the holidays and spending time with each other.

I don’t have too much new to report, as we’ve pretty much been doing a whole lot of nothing. But, I will share a funny story. Megan had bought me a honey comb as part of my Christmas present full of cooking goodies. I haven’t used it yet, it’s tucked into a drawer waiting for something special. Or so I thought. Nick called me one night this week when I wasn’t home, asking me “how do you get the honey out of this thing?” – he wanted it for the chicken nuggets he was making. Uhhh, I was at a loss for how to respond. “Take the cap off the bear, turn it upside down and squeeze?” His response: “No, I’m using the other honey. I have a toothpick and I’m trying to poke it out, but there isn’t really a lot coming out.” Me: “you are not smart enough to go into the kitchen alone.”

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So anyway, for dinner tonight, Nick and I made chicken tortilla soup. It was warm, delicious and oh-so-easy. We made our own tortilla crisps by taking some whole wheat tortilla shells, cutting them into triangles, and then brushing them, very lightly, with a mixtue of vegetable oil and lime juice. Sprinkle on a little salt, throw them in the oven on 350 for ten minutes, and you’re good to go.

Anyway, here’s the soup!

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chicken tortilla soup recipe
chicken tortilla soup recipe


Chicken Tortilla Soup Recipe

Yield: 8 Servings


  • 2 tbsp olive oil
  • 1 white onion, minced
  • 2 garlic cloves, minced
  • juice from 1/2 a lime
  • 64 ounces of chicken broth (I used Progresso broth)
  • 2/3 c fresh cilantro, coarsely chopped
  • 3/4 tsp red pepper (cayenne)
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 2 tsp honey
  • salt and pepper to taste
  • 1 rotisserie chicken, skin removed & white meat diced (save wings and legs)
  • 2 cups of fresh corn
  • shredded cheddar cheese
  • guacamole
  • tortilla strips


  1. Heat olive oil in a deep soup pot
  2. sautee garlic and olive oil 3-5 minues
  3. add lime juice and broth, bring to a simmer
  4. add spices, honey and wing and leg pieces from chicken
  5. simmer over medium heat 30 minutes to 1 hour
  6. remove chicken bone pieces and add cubed white meat
  7. add corn
  8. cook another 25-30 minutes




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