Awesome Southwest Tortilla Soup

By BFL Team

Chicken Soup
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  • 3 chicken breasts (grilled or steamed)
  • 2 green zucchini (cut into spoon-size pieces)
  • 2 yellow squash (cut into spoon-size pieces)
  • 1 yellow onion (diced)
  • 5 garlic cloves, minced
  • 6 medium red tomatoes (diced into spoon-size pieces)
  • 3 medium tomatoes, pureed
  • ½ bunch cilantro (fresh, washed, then chopped)
  • 2 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne red pepper
  • 2 teaspoon salt
  • 2 teaspoon black pepper 


Shred the cooked chicken into a pot and add zucchini, squash, diced tomatoes, pureed tomatoes and cilantro. Fill the pot about 2 inches from top with water. Add chili powder, cumin, cayenne pepper, salt and black pepper. Cook at medium heat for approximately one hour or until vegetables are tender and soup has reached full boil for 20 minutes. Makes one large cooking pot. You may also add a slice of avocado diced over the top just prior to serving if you have not exceeded your daily fat intake for the day. Add additional chili powder, cumin, and cayenne red pepper according to your tolerance for spiciness.  

For 1 serving: Adjust recipe to ½-1 chicken breast, 1/4 zuchinni, 1/4 squash, ¼ onion, 2 garlic cloves, 1 medium diced red tomato, 1 pureed tomato and a small handful of cilantro (just for flavor). Adjust chili powder, cumin, cayenne red pepper, salt and black pepper to a few dashes.
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