Chicken Tortilla Soup From The Merchants Family Cookbook



  • 4 (6-inch) soft corn tortillas
  • 1/2 cup onion, chopped
  • 3 boneless, skinless chicken breast halves
  • 1/4 tsp. garlic salt
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 2 cans (14.5 oz.) chicken broth
  • 1 can diced tomatoes, undrained
  • 1 can (4 oz.) chopped green chilies, undrained
  • 4 tsp. fresh cilantro, snipped (use dried if you can’t find fresh)
  • 1/2 cup reduced fat cheddar cheese, shredded
  • 4 thick slices fresh lime (optional)
  • 1 small container light sour cream



Preheat oven to 400 degrees. Cut tortillas into 1/2-inch strips. Bake 7-8 minutes or until crisp. Cut chicken into 1/2-inch pieces. Cook chicken with a little vegetable oil (spray or liquid) for 3 minutes. Add onion, garlic, chili powder, and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes. Snip cilantro. Place tortilla strips into bowls and top with soup, cheese, cilantro, and a dollop of sour cream. Cut a 1/4-inch lime slice and place on bowl’s edge. Serve. Can be served with cornbread sticks or bread sticks.


Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.