Woohoo Chicken Tortilla Soup – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Woohoo Chicken Tortilla Soup. Printable recipe can be found at the bottom of this post.  The recipe was submitted by reader Kim, who lurks at us from Illinois.

Robyn’s Take:

This recipe, as mentioned above, was submitted by reader Kim in Illinois, who told us she’s a longtime lurker. The recipe came from her mother (Carolyn), who got it from someone she worked with. So basically, we don’t really know where it originated. Kim knows that if the copyright people come after us I’ll roll over on her so fast she won’t know what hit her, and she’s okay with that.

This recipe looked simple enough, and y’all KNOW I AM ALL ABOUT THE SIMPLE. Also, it’s on the Mexican side of the menu. Fred loves Mexican food the way I love Asian food, so I didn’t even have to ask him if he’d be interested. It was an automatic “HELLS YES.”

Your ingredients:

Chicken Tortilla Soup (1)

Cooked chicken, shredded. Chicken broth, Ro-tel, diced tomatoes, tomato sauce, corn, zucchini, onion, garlic, cumin. Salt and pepper. Monterey Jack cheese (I couldn’t find pre-shredded, so had to buy the block and shred it my own damn self.)

A note on the chicken – Kim mentioned that this would be a good recipe to use my canned chicken with. And it certainly would – but I ran out of canned chicken some months back, and haven’t gotten around to canning more. Luckily I had plenty of whole chickens in the freezer, so the day before I made this, I roasted a whole chicken, and used all the meat off of that. You could also buy a rotisserie chicken, or just use the 4 – 6 chicken breasts that the recipe calls for.

Chicken Tortilla Soup (2)

Saute your onion and garlic in a large dutch oven/pot until the onion is translucent. While that was going on, I took the opportunity to dice my zucchini.

Chicken Tortilla Soup (3)

I could have diced it a bit smaller, I suppose, but WHATEVAH.

Then just dump everything (except the cheese and chips) into the pot. Stir, and simmer gently for 30 minutes.

Kim mentioned that she likes her soup soupy rather than stewy. We’re more of a stew-loving household, so I only added one carton of chicken broth to the pot.

This is what it looked like before it started simmering.

Chicken Tortilla Soup (4)

While it simmered, I shredded my cheese. I didn’t shred any of the skin on my hand, which I’m pretty sure must be a Christmas miracle.

Chicken Tortilla Soup (5)


Then I went and snorgled Chef Tony until he smacked me and told me to let him snooze.

Chicken Tortilla Soup (6)

When the soup is ready, dump it into bowls, top with chips and cheese, and eat.

Chicken Tortilla Soup (8)

The verdict? Thumbs way, way up. We ate it for dinner twice, and then Fred claimed the leftovers for lunches for the better part of the week. We’ll definitely be making this again. Thanks for the submission, Kim!

PS: The recipe called for 2 teaspoons of cumin. I only used one, because cumin is a stinky, stinky spice. The fact that the soup was good despite the presence of cumin means that either I’m outgrowing my cumin hatred or it was a really good recipe. Probably both.


Nance’s Take:
I have a recipe for Chicken Tortilla Soup that I seldom make because it’s full of calories and fat grams.  When I saw the word zucchini in this recipe I just assumed it would be a whole lot healthier than my cheese laden one.
Chicken Tortilla Soup
This is what happens when you see the word zucchini and don’t bother to read the rest of the recipe.  I figured throwing grated zucchini in there would make it gross so I left it out.
Chicken Tortilla Soup
I love a one pan/pot meal.  Well, one pot and a baking sheet.  Close enough.
Chicken Tortilla Soup
I baked my chicken (425 for 30 minutes) and it was hand shredded on-site. Don’t you just love pretentious snobby cooking blogs? I’ve been reading some lately and OHMYGAWD, what a bunch of bitches! Seriously. I know that they are trying to make a career out of whatever it is they feed their family, but Oy to the Vey. I bet Amanda just loves the shit outta them because they can make a production out of a piece of toast.
Chicken Tortilla Soup
I tossed everything in and walked away so it could do it’s thing.Chicken Tortilla Soup
Blurry picture, but it definitely shows the purpose of a dog. Who else is going to pick up what lands on the floor? The Beagle was hoovering big time.
Chicken Tortilla Soup
Waldo is always in the middle of everything. He even stands behind my mom with the 3 dogs while she gets their food ready. Poor little guy is so slow he has no idea what’s going on…he just knows he doesn’t want to miss it.
Chicken Tortilla Soup
I thought it looked fabulous.
Chicken Tortilla Soup
Chicken Tortilla Soup
I didn’t have any tortillas so I had to improvise.
Chicken Tortilla Soup
The Beagle is hopeful, but I can’t even give her a Frito since she’s grain-free. Don’t feel bad. Shirley scrambles eggs for them (with cheese) and they get chicken and other meats. It makes my husband crazy because we buy special (expensive) food for them and Shirley can’t just give that to them. They have to have a little something to go with it. And I should probably note that Alex (her grandson) was here this week and she did not cook anything for him. Animals are winning.

The verdict?  Well, we didn’t care for it.  But…

My son, Trey ate the hell out of it and finished off all of the leftovers!  I remember reading that Kim’s son loves it so it must be some kind of crack for teenage boys. I’m keeping this recipe.

Woohoo Chicken Tortilla Soup - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
: Entree
Cuisine: Souplandia!
Serves: 6-8
  • 4 - 6 cooked chicken breasts, shredded (or the meat from 1 small chicken)
  • 2 32 ounce cartons chicken broth (use less if you prefer a thicker soup; I only used one carton)
  • 1 10 ounce can Ro-tel diced tomatoes with chiles
  • 1 14 ounce can petite diced tomatoes
  • 1 15 ounce can tomato sauce
  • 2 12 ounce cans corn, drained
  • 2 - 3 medium zucchini, cut into large dice
  • 1½ c. chopped onion
  • 1 T minced garlic
  • 2 tsp cumin (use less, if preferred)
  • salt and pepper to taste
  • shredded Monterey Jack cheese
  • Crushed tortilla chips
  1. Saute onion and garlic in a large dutch oven/pot until onion is translucent.
  2. Dump everything except the cheese and chips into the pot. Stir, and simmer gently for 30 minutes.
  3. Ladle into bowls and top with cheese and chips.