What’s cooking? Chicken tortilla soup

Tortilla chicken soup on eatlivetravelwrite.comOctober. It’s the month my students look forward to from the start of the school year. It’s the first month when there are “fun things” happening – Thanksgiving long weekend and, of course, Hallowe’en (the subject of this month’s Kraft Canada #whatscooking assignment). Growing up in Australia, we didn’t celebrate Hallowe’en and when I lived in France, it was still to be a “thing” so when I moved to Canada 15 years ago, working in the elementary school system it was like a baptism by fire – working with kids you simply cannot ignore Hallowe’en!  My students start thinking about their costumes weeks before the big day and I do love that, as a French teacher, I have an authentic context to teach my students meaningful vocabulary (i.e. their costumes and the candy they prefer – this is the vocabulary they will remember!).

Hallowe’en day at school can be a bit of a write-off (i.e. I don’t ever plan on getting much done with the boys) and I’ll admit I’m pleased the day falls on a Saturday this year (though I am guessing we’ll make up for it on the Friday). My absolute favourite part of the day is handing out candy on our front porch.  Our neighbourhood has a huge population of trick or treating-aged kids and it’s always fun to see the costumes each year. My first few years “doing Hallowe’en” in Canada, we stayed in the house, waiting for the doorbell to ring and we would hand out candy from there. After a few years of that, one particularly warm year, we headed out to our front porch which is where you can now find us every year, along with a few friends who live in condos where they don’t get any trick or treaters. And so was born, our Hallowe’en Porch Party!

Of course, alongside stocking up on candy, there is the matter of dinner. This, for me, is just as important as getting the candy quantities right – when Hallowe’en falls on a weeknight,  I rarely make it home before 5pm and by then the younger kids have already started trick or treating – there’s no time to prep dinner.  I always try to find a hearty, warming dish that I can prepare in advance – one that’s easy to reheat and serve in between trick or treaters.  Browsing the Hallowe’en party recipes over on Kraft Canada, I came across this hearty Mexican chicken soup and thought it was a perfect chilly Hallowe’en night dish – light and fresh but warming at the same time. To make it a bit interactive, you can bring the garnishes to the table/ porch and allow people to add what they like. DIY tortilla soup!

Yield: 6

Chicken tortilla soup

Chicken tortilla soup

Easy chicken tortilla soup.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 medium onion, chopped,
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin
  • juice from 1 lime
  • 4 green onions
  • 1 cup salsa
  • 750mls chicken stock
  • juice from 1 lime
  • 1 cup corn kernels
  • 1/4 cup cilantro
  • 2 cups shredded rotisserie chicken or poached chicken
  • For garnish:
  • Cracker Barrel cheese, grated
  • green onions, chopped
  • avocado cubes
  • crushed tortilla chips (unsalted, plain)
  • pepitas (pumpkin seeds)
  • lime wedges


  1. In a large saucepan, heat the oil over medium-high heat.
  2. Sauté the onion and garlic for 5-6 minutes until the onion is soft but not coloured.
  3. Add the cumin, lime juice, green onions and salsa and stir to combine well.
  4. Pour in the stock and bring the mixture to a boil.
  5. Add the corn, reduce the heat to medium and cook for a couple of minutes until corn is just tender.
  6. Add the cilantro and chicken and cook for 1-2 minutes just to heat through.
  7. Serve with garnishes (cheese, green onions, avocado cubes, crushed tortilla chips, pepitas, lime wedges)

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

Kraft What's Cooking contributorVerdict? This is a beautiful fresh-tasting soup that’s hearty enough for chilly October evenings but which doesn’t leave you feeling weighed down. The fresh ingredients and garnishes offer a variety of textures and flavours which work beautifully together. Plus, it’s a burst of colour on a dark Fall evening. Perfect!


Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.


6 thoughts on “What’s cooking? Chicken tortilla soup”

  1. Tortilla soup was one of my kids FAVORITE meals ever while they were growing up (right after grilled cheese and tomato soup). I like your addition of pumpkin seeds – I would not have thought of that.

    My “old” neighborhood used to be swamped on Halloween – we would go through 300+ pieces of candy in less than an hour. I am not sure what the new ‘hood will be like – I especially loved seeing the younger crew in their costumes 🙂

  2. Dude I loooove tortilla soup. But I always make it veggie. I haven’t had chicken since you were last here and we all know what an abomination that was. Maybe I should try again with this. Tortillas aside, this is perfect Crossfitter food.

  3. Monica – it’s immeasurably better with bits of dead bird in it. Trust me.

    Tami – mais oui, Twizzlers and Twix for dessert! 😉

    I love this soup. It has the nice zippiness from the lime, can easily be amped up in heat to suit the individual, and as Mardi says is light, warming and filling at the same time.

    Now that the temps have fallen to single digits, soup season is back!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.