Tortilla Soup

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Tortilla soup encompasses all the things I love best in Mexican cooking. Do you like salsa? avocado? cilantro? fresh hot tortilla chips? Tortilla soup is like a soup version of my favorite enchilada, with chicken, and tortilla chips. And avocado.

We originally found this recipe at the website of Muir Glen, makers of organic canned tomatoes, and have made a few slight adjustments to it. Muir Glen makes a particularly good “fire-roasted” canned tomato, which is well suited to Mexican dishes.

Tortilla Soup Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

Ingredients

  • 6 (6-inch) corn tortillas, preferably a little old and dried out
  • 1/4 cup canola oil, peanut oil, or other high smoke-point oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
  • 4 cups chicken broth or homemade chicken stock
  • 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
  • 1/2 teaspoon coarse salt (kosher or sea salt)
  • 1 1/2 cups shredded cooked chicken
  • 1 ripe avocado
  • 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
  • Chopped fresh cilantro
  • 1 lime, cut into wedges

Method

1 Fry tortilla strips: If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them.

Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.

tortilla-soup-1-800 tortilla-soup-2-800

Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.

2 Sauté onions, chile, garlic: Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more.

3 Add broth, tomatoes, salt, chicken: Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

4 Serve with tortilla strips and garnishes: To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

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Showing 4 of 57 Comments

  • Caleb

    thanks for posting the recipe its so good when i made it every one said they liked it
    :)

  • David

    I add fresh roasted corn kernels. I also like to make my own stock for this soup using a roasted chicken bones (celery, carrots, onion) also add Bay leaf, dried Ancho pepper and bunch of cilantro stems. Makes the stock rich.

  • Melissa

    I made this last night for dinner tonight and it is soooo good! I roasted a can of corn and added that, and added a can of black beans. It was a hit with everyone. Will be making it again!

  • Brittany

    Oh, I also gave the tomatoes a quick blend in the vitamix because I prefer smaller chunks with a thicker base- especially when serving an almost 2 year old and a 4 year old.

  • Brittany

    I really enjoyed this. I took some of the others advice and added a few dashes of cumin- not so much because I felt the soup was missing something, but more because I LOVE cumin. I also added some black beans and I served it over rice because I didn’t add very much chicken. I made homemade chicken stock and I definately think that’s what put it over the top.

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