Chicken Tortilla Soup * (Not IC Safe)




This is a wonderful chicken tortilla soup.  I based it off of someone else’s, doubled parts of it, and found the perfect balance of ingredients for me.  You can experiment with it!  I didn’t give measurements for cheese or chips because c’mon, you can figure that out yourself and make it your own!


  • 1 large boneless, skinless chicken breast, filleted, and cut into small chunks.
  • ½ to 1 T. olive oil
  • ½ tsp. ground cumin**
  • 7 cups chicken broth
  • Few dashes of garlic and/or onion powder (or you can do 1 tsp. minced garlic and 1 cup chopped onion)**
  • 2 cups frozen corn kernels
  • ½ tsp. chili powder**
  • 2 T. fresh lemon juice**
  • 1 cup chunky salsa, mild or to your liking**
  • Corn tortilla chips from a bag or homemade
  • ½ cup or more shredded Monterey or Colby Jack cheese

**Known IC irritants, tread carefully!



  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well.
  2. Then add the broth, corn, onion, chili powder, lemon juice, and salsa.
  3. Reduce heat to low and simmer for about 20-30 minutes.
  4. Break up some tortilla chips into bowls and pour soup over chips. Top with the cheese, sour cream, scallions, and whatever other toppings you desire.
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