Matthew’s Chicken Tortilla Soup

Bowl of chicken tortilla soup

Recipe by Lakeshore Aquatics Specialist Matthew

Makes about 4-6 servings


5 cups low sodium chicken broth
3/4 to 1 lbs. cooked chicken (sliced, chopped or pulled)
1 cup yellow onion, julienned
1 cup carrots, diced
1 cup corn kernels (fresh, defrosted, or drained from a can)
1 cup tomatoes, freshly chopped or drained from can
1 cup zucchini, diced
1 cup yellow squash, diced
1 tbsp. chicken bullion
salt and pepper to taste
shredded cheese (optional)
1 tbsp. jalapeños, minced (optional)
1 lime, cut into 6 wedges (optional)
tortilla chips or strips (optional)
1 avocado, skin and pit removed, cubed (optional)
5 cilantro sprigs (garnish, optional)


  1. Start by chopping all of your vegetables. If your chicken is not already cooked, begin cooking your chicken.
  2. Place chicken stock in a 5-6-quart pot over medium-high heat and bring to a boil.
  3. Lower heat to medium and add onions, carrots, jalapenos, and chicken bouillon to stock. Cook for 15 minutes until carrots are about half done.
  4. Add zucchini, yellow squash, tomatoes, and corn kernels to the stock and simmer for 10 minutes.
  5. Check the flavor and texture. The vegetables should be tender. Add salt and/or pepper to suit your taste.
  6. Add chicken, cheese and avocado to taste.
  7. Garnish with cilantro and tortilla strips or chips (crushed).

This recipe is easy to make, it just takes a little bit of prep work to get all the vegetables ready. The recipe is flexible too, with the option to add other veggies, cooked beans, different meats or tofu. If you don’t like zucchini you can add more yellow squash, carrots, or another veggie. The dish reheats well, and if you get tired of eating it as a soup you can always put it over some rice and turn it into a bowl-style dish!

*Poultry should be cooked to a minimum internal temperature of 165°F. Beef and pork steaks should be cooked to a minimum internal temperature of 145°F. Ground beef should be cooked to a minimum internal temperature of 160°F. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.