Retha’s Chicken-Tortilla Soup is a hearty and filling dish that your family will enjoy garnished with tortilla chips, cheese, avocado, and green onions.

Makes 8 Servings

3 garlic cloves, minced
1 large onion, chopped
1 teaspoon organic raw honey
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounces) can of crushed tomatoes
1 (10.5 ounces) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 (4 ounces) can chop green chile peppers
1 (15 ounces) can of black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken (grass-fed) breast halves, cooked and cut into bite-sized pieces
Additional Garnish:
tortilla strips
shredded Monterey Jack cheese
chopped green onions
sliced avocado


1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in honey, chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls. Garnish with tortilla strips, avocado slices, shredded cheese, and chopped green onion.

Bon Appetit,
Lauretha Ward


    1. Thank you Dian! Have you ever made this soup and if so, what are your favorite toppings?

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