Monterey Chicken Soup

Nothing hits the spot on these cold fall days better than a bowl of soup! It’s like a warm blanket or a cozy sweater — it provides warmth on a cool day. That is what this Monterey Chicken Soup does for me!

This recipe was a gift from a friend who never steers me wrong when it comes to comfort food.

I also love a soup that is filled with tons of goodies in every bite and offers tons of toppings to make it even better.


When you look at the ingredients of this Monterey Chicken Soup, you will also notice a little bit of heat. From onions to green chilies to chili powder — the spices will clear your head for sure.


I also love a recipe that has vibrant colors. In the beginning, this soup reminded me of a tortilla soup, but the redness of these diced tomatoes offer a chili-like quality to it while still maintaining a soup texture.


Look at all that yumminess! I love the addition of corn in this soup. You could make this soup even hotter by using roasted corn — it would definitely make it a 3 alarm soup for sure.


Add the toppings and you have a dish that is loaded with flavor. I used crumbled tortillas, cheese, and fresh cilantro. You can also add green onions or chopped onions to the top. The skies the limit with this soup!

Monterey Chicken Soup




This Monterey Chicken Soup can be enjoyed on a cold day or even for a spring picnic!  It’s perfect any time of year!


  • 3 tablespoons Olive Oil
  • 1 large Onion, chopped
  • 2 large Garlic Cloves, minced
  • 3 cans diced Green Chilies (4 oz can)
  • 3 teaspoons Chili Powder
  • 3 teaspoons Ground Cumin
  • 3 teaspoons Dried Oregano
  • 12 cups Chicken Broth
  • 3 cans Diced Tomatoes with juice (14.5 oz can)
  • 4 cups Rotisserie Chicken, cut into bite-size pieces
  • 4 cups Frozen Corn, thawed
  • Fresh Cilantro, chopped
  • Salt & Pepper to taste
  • Monterey Jack Cheese, Green Onions, Tortilla Chips for top


  1. In a large pot, heat olive oil over medium heat, add onions until almost translucent then add the garlic for about 30 seconds
  2. Add green chilies, chili powder, cumin, and oregano and stir for about a minute
  3. Mix in the chicken broth and tomatoes (include the juice from the tomatoes) and bring mixture to a boil
  4. Add chicken and corn & simmer until cooked through — about 15 minutes
  5. Season with salt, pepper, and cilantro
  6. Top with crumbled tortilla chips, cheese, and green onions


Thanks Kelli for sharing another one of your amazing recipes!

Courses Main Dish

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