Warm and comforting with just the right level of spice, this chicken tortilla soup gets an extra flourish: our Southwest Red Pepper Orzo. Load it up with crispy tortilla strips, cilantro and lime juice for a zesty spin on chicken soup.

Prep time: 5 min

Cook time: 45 min

Total time: 50 min

Chicken Tortilla Soup with Southwest Red Pepper Orzo
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 1 Quart Water

  • 2 Boneless Skinless Chicken Breasts

  • 2 Tablespoons Vegetable Oil, plus more for frying tortilla strips

  • 1 Medium Onion, diced

  • 2 Cloves Garlic, minced

  • 1 Chipotle In Adobo, 1 chile, minced

  • 1 Tablespoon Chili Powder

  • 1 Teaspoon Kosher Sea Salt Flakes

  • 6 Cups Chicken Broth

  • 1/2 Cup Southwest Red Pepper Orzo

  • 1 Cup Fresh Or Frozen Corn Kernels

  • 2 Corn Tortillas, halved and cut into thin strips

  • 1 Lime, quartered

  • Fresh Cilantro Leaves


  1. Bring water to a boil, then reduce heat to low. Add chicken breasts, and simmer 10 to 15 minutes, until cooked through.

  2. Transfer chicken to plate to cool. Use forks to shred into bite-sized pieces.

  3. Heat 2 tablespoons vegetable oil in large saucepan over medium heat. Add onion, garlic, Chipotle In Adobo, chili powder and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.

  4. Add chicken broth and orzo, and increase heat to high. Bring to a boil, and cook for 10 minutes. Add reserved chicken and corn, and cook 2 minutes longer, until all ingredients are heated through. Test orzo for doneness. Remove from heat.

  5. Pour about 1 inch vegetable oil into medium-sized skillet, and heat over medium-high heat until tortilla strip dropped into oil sizzles. Add remaining strips and fry until golden brown. Remove with slotted spoon and drain on paper towels.

  6. Ladle soup into serving bowls. Garnish each bowl with crispy tortilla strips, cilantro and lime wedge.