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Chicken Tortilla Soup

  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 to 6.


  1. Melt butter in Dutch oven or large stockpot over medium heat.
  2. Add chicken, quinoa, potato, onion, peppers, and garlic. Cook, stirring, until chicken is no longer pink.
  3. Add broth and corn; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until quinoa is cooked and potatoes are tender.
  4. Add milk, salt and pepper; cook until just heated through.
  5. Remove and discard chipotle pepper (or if you like it hot mince it up and add back to the soup).
  6. Stir in cilantro.
  7. Ladle soup into serving bowls and top with cheese and tortillas. 

  • Category: soup
  • Method: stovetop

Keywords: stews, chicken, comfort food, Mexican, quinoa, winner, quick and easy