Winter Soups: Chicken Tortilla

One of my favorite winter meals is soup. There is something warm and comforting about sipping a hot bowl of soup while the temperatures drop outside. I like to make big batches and freeze some for later. This makes it easier on the days that I just don’t feel like cooking (which, if I’m honest, is most days). One of my favorite (and easiest) soups to make is chicken tortilla soup. I love the slight spiciness and the crunch of the tortilla strips on top. I've found recipes that need you to mix all the spices together but one of my tricks is to use the canned tomatoes with the chili spices already mixed in.


2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
3 cups low-sodium chicken broth
1 (14.5-ounce) can of chili spiced diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
1 (8.5-ounce) can of corn, drained
3 raw chicken breasts, boneless and skinless cut into bite sized pieces
Salt and freshly ground black pepper
1 stalk of green onion for garnish
1 (8-inch) flour tortilla, grilled, cut into thin strips (or for us lazy ones, use the store bought tortilla chips, crushed)
1 cup shredded Monterrey cheese (optional - we aren't a cheese family here)


In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute. Pour the chicken broth, tomatoes, beans and corn into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Simmer soup for about 2-3 hours. The chicken will be nice and tender.

When you’re ready to serve, ladle the hot soup into bowls and sprinkle the chopped onions and tortilla strips on top. If you’d like, you can add the cheese (or not).

What's your favourite winter soup recipe?