Chicken Tortilla Soup with Cinnamon Chile Rub

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chicken tortilla soup cinnamon chile rub victoria gourmet recipe


1 tablespoon Cinnamon Chile Rub
2 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, minced
1 can garbonzo beans (chick peas), drained and rinsed
1 medium zucchini, quartered and sliced into 1/4 inch pieces
4 cups chicken stock
1 cup corn kernels, fresh or frozen
2 cups tomatoes (about 1/2 pound), diced
2 cups shredded chicken (See Tip)
1/2 cup cilantro, loosely packed, chopped
Garnish with chredded cheese, tortilla chips, avocado, and dollop of sour cream

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
30 minutes
Total Time: 
50 minutes
Serving size: 


1. In a large Dutch oven over medium-high heat add the oil, onion and Cinnamon Chile Rub. Cook until the onion is translucent, about 4 minutes.
2. Stir in the garlic and cook for 30 seconds, or until fragrant. Add in garbanzo beans, zucchini and stock. Bring to boil. Then reduce heat to a simmer for 15 minutes
3. Add in the corn and tomatoes. Cook for 8 minutes. Then stir in the shredded chicken. Cook for 5 minutes or until chicken has warmed through.
4. Stir in cilantro. Ladle soup into bowls. If desired top with shredded cheese, tortilla chips, avocado and sour cream.


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Recipe Tip:
Either opt for a pre-cooked rotisserie chicken; or place 2 - 6 ounce chicken breasts in a sauce pan. Cover with 4 cups chicken broth or water and simmer 15-30 minutes until internal temperature reaches 160ºF. Shred chicken using two forks.
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