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On The Border Chicken Tortilla Soup

MeredithMeredith Blanzaco

Cheap, easy, delicious

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Makes 4 servings

On The Border Chicken Tortilla Soup photo
Makes 4 servings
Save this recipe 28
On The Border Chicken Tortilla Soup photo
Makes 4 servings


  • 1/2 c. On the Border salsa - 2 large ripe avocados, mashed with 3 T. salsa
  • 3 (14 oz) cans chicken broth
  • 3 boneless, skinless chicken breasts - 4 T. uncooked rice
  • 1/2 c. onion
  • 1/2 cup shredded zucchini
  • 1/2 cup shredded yellow squash
  • 1/2 c. finely chopped cilantro
  • 1/2 c. shredded Monterey jack cheese
  • broken tortilla chips
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  • 1

    Heat chicken broth to boil in a large saucepan. Add chicken breast halves, reduce heat and cook until chicken is opaque.

  • 2

    Remove chicken and cut into bite size pieces. Add salsa and rice to broth. Cook about 15 minutes until rice is tender.

  • 3

    Return chicken to sauce pan, add onion and veggies. Simmer 5 minutes.

  • 4

    Just before serving add remaining onion and cilantro. To serve, break a small handful of On the Border chips into bottom of each bowl. Ladle soup over tortilla chips. Top with cheese and 1 rounded scoop of avocado.

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  • Carrie by ,

    When making this recipe I need to triple it. Only use very little cilantro or none at all

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