Southwestern Chicken Soup

This chicken soup recipe is perfect to prepare on a cold day. For an authentic southwestern zing, serve with fresh lime wedges.


8 pieces

Baked chicken, from the deli, bones removed and diced

2 Tbsp.

Olive oil

2, 14oz. cans

Chicken broth

1/2 cup

Onion, finely chopped


Jalapeño pepper, chopped

1 tsp.

Chili powder

1, 15 oz. can

Stewed tomatoes with green pepper, undrained


6 inch flour tortillas

1/2 cup

Cilantro, chopped


  1. Heat oil in a large heavy saucepan. Add onion and jalapeño pepper and cook, stirring 2 minutes or until onion is tender. Add chicken and cook 5 minutes.

  2. Stir in chili powder, broth, tomatoes and salt and pepper to taste. Bring to a boil. Reduce heat to a simmer, 6 to 8 minutes or until hot.

  3. Meanwhile, preheat oven to 375° Fahrenheit. Spray baking sheet with nonstick cooking spray.

  4. Cut tortillas into 1/2-inch strips. Place strips on baking sheet and spray strips with cooking spray.

  5. Bake 10 minutes or until crisp.

  6. Ladle soup into bowls and top with tortilla strips. Sprinkle with chopped cilantro.