Chicken Torilla Soup - Serve your Mexican cravings!

Updated: Apr 29, 2020

As the weather starts to change, we get a little "itch" for fall. We all know that fall weather brings soups, fuzzy blankets, and shorter days.

Here's one of Robyn's go-to recipes for a tasty soup!

Serves 4


1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 green bell pepper, chopped

1/2 jalapeño pepper, sliced and seeded

1 yellow onion, chopped

1 cup fresh salsa

2-3 garlic cloves

juice of 1 lime

4 cups chicken broth

1 1/2 pound Grateful Graze chicken breasts or thighs cubed

1 tsp olive oil

1 Tbsp chili powder

1 tsp cumin

1 tsp paprika

1 tsp sea salt

1 tsp ground pepper

Optional toppings: Avocado, cilantro, tortilla chips and drizzle of lime.


1. Preheat a medium pot over medium/high heat. Add olive oil. Once the pot is preheated, add chicken. After the cubes are lightly browned, add onion and peppers and sauté for 3-4 minutes - stirring occasionally.

2. Add remaining ingredients (not the toppings) to the pot and simmer on low for an hour.

3. Ladle into your favorite bowl and top with desired toppings.

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