Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup


It’s that time of year! The fall season is coming to an end and it is finally cooling down here in Austin, Texas. I love the cool weather as long as it doesn’t ice or snow. (Typical Texan!) I decided to cook up some soup to go along with the amazing weather we have had recently.   Plus, we need to get back to our regular eating habits. I have not been very good at my healthy lifestyle with such a busy schedule the past two weeks. Time to get back to it! No excuses!!

This recipe is very big because everything is big in Texas! It is perfect for a large family or a very hungry husband like mine. The recipe calls for a rotisserie chicken. The easiest, cheapest and less time-consuming option is to buy a cooked rotisserie chicken at your local grocery store. The best, biggest and cheapest we have found is at Costco. Sprouts Farmers Market has some good options as well. Our other grocery store is HEB. Theirs are quite good but are more expensive than the rotisserie chicken at Costco.

Here is the recipe! Give it a try and let me know what you think!

You can cook the soup in a crock-pot for 2 hours or just cook on the stove on high heat in a large pot. You can limit the Serrano peppers and use half the chipotle peppers if you don’t like as much spice in your life. We all need some spice in our lives!



1 whole rotisserie chicken shredded

2 cartons or 8 cups of chicken stock (I use Kirkland Organic Chicken Stock)

2 cups of chopped cilantro

1 can of chipotle peppers (3.5 oz)

1 can diced green chilies (4 oz)

1 can black beans

1 chopped large tomato or 1 can of diced tomatoes

¼ c chopped white onion

2 finely chopped medium-sized Serrano peppers

1 tsp. ground cumin

1 tsp. ground pepper

2 tbsp. fresh lime juice

2 finely chopped garlic cloves

½ tsp. chili powder

1 tbsp. olive oil



Mexican blend cheese

crushed Tortilla chips (if that is all you have lying around at home) or tortilla strips


Lime juice


  • Blend or chop the chipotle peppers if they are not diced. I used a bullet blender.
  • Heat a small skillet on medium heat. Add olive oil, onion, Serrano peppers, garlic, green chilies, and chipotle peppers. Sauté until onion and peppers brown.
  • In the large pot over the stove (or the crock-pot) add the chicken stock, shredded chicken, sautéed onion and pepper mix, tomatoes, lime juice, cilantro, cumin, ground pepper and black beans. Heat on medium-high until the soup begins to boil. Set the temp to low-medium and place a lid on the pot.  Allow the soup to soak in all the flavors for about 10-15 minutes.  If you use a crock-pot, it should be set on high for about 2 hours.
  • Serve in a bowl and top with avocado, Mexican blend cheese, tortilla strips (or crushed tortilla chips), cilantro and a squeeze of fresh lime juice.


~Nancy Rae 🙂


Eating on a budget part 2! Seasoned chicken breast with roasted chicken gravy and steamed veggies

Are you hungry??? Do you want a healthier version of comfort food? Do you need a very easy recipe?

Well, I have an entire meal for you!

Seasoned chicken breast with roasted chicken gravy with a side of brown basmati rice and steamed veggies!!  OH MY GOODNESS!

It is very difficult to find sauces and creamy toppings that are not a gut buster.  Simply Organic is a wonderful brand that makes a variety of delicious sauces and mixes.  They are very low in calorie, only contain organic ingredients, are very healthy and do not contain MSG.  I purchase them from Sprouts so I know they are good for me!

Emerson (my fiancé) fell in love with this one.

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I had a little help from these grocery finds.


1 1/3 c water (for the rice)

1 cup warm water (for the gravy mix)

1 tbsp of Parsley (fresh or dried)

Lawry’s Black Pepper Seasoned Salt

½ tsp Sea Salt

1 tbsp Canola Oil

2 tbsp EVOO (extra virgin olive oil)

2 pieces of Chicken Breast

1 cup Basmati Brown Rice

Yellow Squash


Green beans (fresh or frozen)

1 package of Simply Organic Roasted Chicken Gravy (only $1.49!)

Here we go!

Basmati Brown Rice

Pour the water, brown rice, parsley, salt and canola oil in a sauce pan.  Cover and bring to a boil for 15 minutes.  After 15 minutes, turn off the heat and allow the rice to simmer for 5 minutes.

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Seasoned Chicken Breast

Heat a pan on medium with the EVOO.  Coat the chicken breast with the seasoned salt and parsley.  Cook the chicken for about 10 minutes on each side.  Make sure to cover the pan with a lid so the chicken stays nice and juicy.

Roasted Chicken Gravy

All you need to do is follow the package directions!  This is super easy gravy.  All you have to add is water.  Can you believe that?!

Steamed Veggies

Well, this is just self-explanatory!  Steam your veggies in a steamer on the stove or in the microwave.  I chopped up half of a zucchini and half of a yellow squash.  Use any veggies you want!

Once everything is done, top it off with the roasted chicken gravy!  Delish!

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Please share and comment below!  I would love to hear from you!


~Nancy Rae