Scottie's Chicken Tortilla Soup

Scottie's Chicken Tortilla Soup

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Recipe by  SLCLARK

“This is an easy delight to spice up any occasion. Use as a main course or a spicy delicious start.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.
  2. While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot, add the chicken; cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper, and Cajun seasoning; cook another 2 minutes.
  3. Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.

Share It

Reviews (9)

Rate This Recipe
Arizona Desert Flower

Arizona Desert Flower

I adjusted to what I had. Used homemade chicken stock (6 cups) and 2 cans of tomatoes with chiles. Added garlic powder and onion powder to taste, along with chili powder to taste. Omitted the bullion cube, broccoli (used it the night before), tequila (drank it all while cooking!!!). cayenne and cajun seasoning. Mine got too spicy from just using the canned tomatoes with chiles so I added some sugar to cut the heat. Served with corn tortilla chips to crush, avocado, scallions, cilantro, limes, hot sauce, shredded cabbage, radishes, shredded cheese and sour cream so each could make their own to taste. The kids loved it with cheese, avocado and cabbage, us adults added EVERYTHING under the sun! It was great!



We've tried a few "Chicken Tortilla Soups' on AR and this was really good! I didn't have brocoli so I added a can of green beans! I put in about 1/2 cup of salsa for more spice cuz that's the way we like it!.. I don't know that I loved the green beans, but since they weren't part of the actual recipe I'll consider it my mistake! A close runner up to my favorite which is "Chicken Enchilada Soup" Thanks! :)

Miss Jess

Miss Jess

It was excellent!!! I did use some red pepper flakes for added heat, and just used regular tortilla chips to save time. For additional greens, I served it over a bed of fresh spinach.

More Reviews

Similar Recipes

Chicken Tortilla Soup V

Chicken Tortilla Soup V

Six Can Chicken Tortilla Soup

Six Can Chicken Tortilla Soup

Chicken Tortilla Soup II

Chicken Tortilla Soup II

Chicken Tortilla Soup III

Chicken Tortilla Soup III

Chicken Tortilla Soup IV

Chicken Tortilla Soup IV

Healthier Slow-Cooker Chicken Tortilla Soup

Healthier Slow-Cooker Chicken Tortilla Soup


Amount Per Serving (8 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 39.4 g
  • 13%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 2637 mg
  • 105%

Based on a 2,000 calorie diet



previous recipe:

Chicken Tortilla Soup V


next recipe:

Chicken Tortilla Soup in the Slow Cooker