March may be here, but the lingering chill in the air still calls for something warm and comforting. And what better way to cozy up than with a bowl of Chicken Tortilla Soup? With its rich, savory broth, tender shredded chicken, and a hint of spice, this dish is the perfect balance of warmth and flavor. Whether you’re shaking off the last of winter or simply craving a hearty meal, this soup delivers. Topped with crispy tortilla strips, creamy avocado, and a sprinkle of fresh cilantro, it’s a bowl of pure comfort with a delicious Tex-Mex twist. Grab a spoon and savor every bite!

Sandy’s Chicken Tortilla Soup

Ingredients:

2 large deboned chicken breasts, cooked

2c water

1 – 14.5 ounce can chicken broth

1 – 14.5 ounce can of beef broth

1 can rotel tomatoes

1/2c chopped onion

1 zucchini, chopped

1 – 8oz can of corn, drained

1t chili powder

1/2t ground cumin

Shredded cheese

Tortilla chips

Directions:

Combine all ingredients except cheese and chips. Bring to a boil, then reduce heat and simmer covered. Crush Tortilla chips in the bottom of a soup bowl. Ladle soup over chips, top with grated cheese. This is also great served with cornbread. The recipe doubles nicely