This is now a favorite in my husband's family in Canada after my aunt sent it with me when I moved up from California. We make this with whatever broth is abundant. Garnish with Mexican cheese blend, sour cream, salsa, and sliced avocado. This soup is an especially tasty way to use up the turkey after holidays! It freezes well, too!


Recipe Summary

15 mins
1 hr
1 hr 15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.


Cook's Note:

Substitute tortilla chips for corn tortillas if desired.

Nutrition Facts

368 calories; protein 44g 88% DV; carbohydrates 9g 3% DV; fat 16.6g 26% DV; cholesterol 130.3mg 43% DV; sodium 1082.3mg 43% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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Rating: 4 stars
I really enjoyed this. I used leftover rotisserie chicken and cut the cumin in half (which was perfect for my taste). My kids wouldn't eat it but what do they know? I topped it with sliced avocado crumbled queso fresco fresh cilantro and a tiny dollop of sour cream. I'm looking forward to having the left overs for lunch tomorrow. Read More