Kristin's Kitchen: Uncle Ron's Chicken Tortilla Soup
Recipe type: Dinner
  • 6 c. of chicken broth (I like Better than Bouillon)
  • 1 tsp sage
  • 2 Cans of Mexican Style tomatoes
  • 2 Cans of Regular Tomatoes
  • 1 Can of whole kernel corn
  • 1 tbsp diced garlic
  • 1 tbsp ground cumin
  • ½ tsp of ground red pepper
  • 2 or 3 whole chicken breasts
  • 2 tsp onion powder
  • 1 tsp ground oregano
  • 1 tbsp cilantro (use the kind from the tube found in the produce department)
  • 1 Lime- juiced (about ¼ cup of juice)
  • 1 bag of shredded Colby/jack cheese
  • Your favorite corn chips or brown corn tortillas
  1. Add chicken breasts to 6 cups of broth. Stew until done and tender. Then remove from broth and let cook enough to handle.
  2. Add all ingredients to the broth except the tortilla chips, Cilantro, Lime Juice and cheese.
  3. Cook slowly for approx. 20 minutes.
  4. When the chicken has cool enough to handle, shred the meat (long pulled pieces of chicken). Put the chicken into the broth mixture.
  5. After it’s cooking slowly (it should be smelling very good by now), check for taste. You may want to add salt or pepper, hot stuff, etc.
  6. When you think it’s done, add the cilantro and lime juice. Stir it.
  7. To serve: crush chips, add soup and garnish with cheese and jalapenos if you wish.
Recipe by Couponing to Disney at