Mr. Food: Chicken Burrito Soup

May 6, 2012

Serves: 10

Cooking Time: 25 min


  • 7 cups chicken broth
  • 1 cup water
  • 1 (16-ounce) jar salsa
  • 1 pound boneless, skinless chicken breast, cut into ½-inch chunks
  • 1/2 cup sliced black olives
  • 4 (6-inch) flour tortillas, cut into 1/4-x 3-inch strips
  • 1/2 cup (2 ounces) finely shredded Cheddar cheese

    1. In a soup pot, bring chicken broth, water, and salsa to a boil over high heat.

    2. Add chicken and cook 4 to 6 minutes, or until no pink remains in the chicken.

    3. Stir in olives and tortilla strips and cook 2 to 3 minutes, or until heated through.

    4. Sprinkle each portion with cheese just before serving.

    Notes: This soup can be as mild or spicy as you like, depending on the type of salsa you use. And feel free to substitute chicken thighs for the chicken breasts and shredded Mexican cheese blend for the Cheddar. It's up to you!

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