This was dinner last night – Chicken Tortilla Soup.


  • 3 chicken breasts – cut up into bite size pieces
  • 12 cups chicken stock or broth
  • 4 cups instant mashed potatoes (thickener)
  • 1/4 cup shredded cheese (cheddar, jack or colby)
  • 1 cup chopped onion
  • 1 cup chopped green bell peppers or 1 can green chiles
  • 1 14 oz can kernel corn
  • 2 t. cumin
  • 1 t. cajun seasoning
  • salt and pepper to taste
  • cilantro chopped for topping
  • lime wedges for topping
  • 2 cups crushed corn tortilla chips for topping


  1. Cut up chicken breasts add to stock pot with broth.
  2. Add remaining ingredients except for cilantro, lime and tortilla chips.
  3. Bring to a boil and simmer until chicken is cooked through about 1/2 hour. Add additional mashed potatoes or sour cream to the desired thickness.
  4. Add cilantro, lime wedge and tortilla chips to individual bowls to top soup.