Chicken Tortilla Soup


This recipe comes from Melanie at The Sisters’ Cafe. I had never made anything like this before. I think the only Mexican soup I ever make is taco soup. I left out the cilantro, because I’m really not a fan of it. I also thought I had corn tortillas in my refrigerator but I didn’t so I used flour tortillas to finish off this soup. I do think it would have been much better with the corn tortillas. This soup was so quick and easy to put together.


Tortilla Soup

1Tb olive oil
1 large onion chopped
1 can diced green chilies
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper (opt.)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup
salt and pepper to taste

In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken and spices. Add tomatoes, beans and fresh cilantro. Add the broth.Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.
Garnish:10 yellow corn tortillas-sliced and baked*1 large avocado Sour cream*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam I used Pam Olive Oil), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.
Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl.

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3 comments on “Chicken Tortilla Soup

  • I always use flour totlillas in my tortilla soup…but I add them while the soup is simmering, which makes them much like a combination between a noddle and dumpling. I’m not a fan of crunchy things in my soup!

    Thanks for sharing!

  • I have always wanted this recipe!!!!
    Thank you!
    Christy :)

  • Just wanted to let you know how much I love your blog! I have linked to it from mine so I can always find it. I have a list of recipes you’ve posted that I want to try, and I will be adding this one; it looks yummy!

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