• 4 Cans of Chicken Broth
  • 1-2 Tbsp Cumin
  • 2-3 Boneless, Skinless Chicken Breasts
  • Shredded Monterey Jack or Mozzarella Cheese
  • 1 Can of Kernel Corn
  • Sliced Avocado
  • 1-2 bunches of Cilantro (Chopped, with more leaves than stalks)
  • Fresh Garlic or Powdered Garlic
  • Beans if desired (Garbanzo, Rinsed Kidneys and/or Rinsed Black Beans)
  • 1 Large Onion, Diced
  • 1-2 Tbsp Chili Powder


Sauté onion and garlic in Olive Oil or a little water in a deep pot. When the onions are translucent, add the Chicken Broth, Chili Powder and Cumin and bring to a low boil. Add chicken breasts and boil for 5-10 minutes. Once the chicken is done, shred or dice the chicken. Return chicken to broth. Add chopped Cilantro, corn and beans and simmer for 10-15 minutes.

Serve in a bowl with tortilla strips (or crumbled tortilla chips) in the bottom with a slice of avocado on top. Add soup on top of tortillas and avocado. Top with grated cheese. Enjoy!

If you prefer a tomato-flavored tortilla soup, add a small can of Tomato sauce. You can also thicken the soup by mixing a tablespoon of Cornstarch with a cup of cold water and adding it to the mixture 5 minutes before serving. Make sure, however, that the cornstarch is completely dissolved in the water or lumps will result.

Serve with Cholula brand Mexican hot sauce. It is flavored with cumin instead of vinegar.