Chicken Tortilla Soup

Chicken Tortilla Soup

This healthy Chicken Tortilla Soup is super easy to make for dinner with just a few minutes of prep. We love our soup with black olives and jalapeño peppers. Recipe provided by the California Olive Committee.

  • cook
  • 4 servings


  • 1 tablespoon Canola oil

  • 1 pound chicken thigh, diced

  • 1 medium onion, diced

  • 1 can green chile, diced (7 oz.)

  • 1 clove garlic, minced

  • 4 cups low sodium chicken broth

  • 1 cup canned tomatoes, diced

  • 1 cup Lindsay® Ripe Pitted Olives, halved

  • 1/4 cup masa harina

  • 1 teaspoon cumin, ground

  • 1 tablespoon oregano, chopped

Cooking Directions

  1. Heat oil in a large saucepot over medium-high heat. Add chicken and cook for 3-4 minutes until golden, stirring occasionally.

  2. Stir in onion and continue cooking for 3-4 minutes until softened.

  3. Add chiles and garlic and continue cooking for 1 more minute.

  4. Pour in broth, tomatoes and olives. Whisk in masa, oregano and cumin and bring to a boil. Simmer over low heat, covered for 30-40 minutes.

  5. Remove from heat and garnish with tortilla chips. Serve hot.