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Chicken Tortilla Soup

annieqst's picture

It isn't soup weather yet, but I have a definitive hankering for chicken tortilla soup. I had some once at a Mexican restaurant that was absolutely scrumptious, but haven't been able to recreate it. (Wish I could remember the name of the place!) Do any of you have a killer recipe for this?

Jean's picture

(post #67105, reply #1 of 12)

Here's one:

* Exported from MasterCook *

                      Mexican Chicken Tortilla Soup

  3               cups  defatted chicken broth
     1/2           cup  sliced onions
  1                cup  diced red potatoes
     1/2         large  green pepper -- diced
  2                tsp  minced garlic
  2                     boneless skinless chicken breast halves -- cut into
  1               thin  strips
  1                can  Mexican-style stewed tomatoes -- (14 ounces)
  1                tsp  chopped jalapeno peppers
     1/2           tsp  ground cumin
  4                     corn tortillas -- (6")
                        Olive oil no-stick cooking spray
  1                 tb  lime juice
     1/4           cup  chopped fresh cilantro

In a large soup pot over medium-high heat, bring 1/2
cup of the broth to a boil. Add the onions, potatoes,
green peppers and garlic. Cook and stir for 5 minutes.
Add the chicken; cook and stir for 1 minute.
Add the stewed tomatoes, jalapeno peppers, cumin and
remaining 2 1/2 cups of broth. Bring to a boil. Simmer
the soup, uncovered, over medium heat for 15 minutes,
or until the potatoes are soft.
Meanwhile, preheat the oven to 350 F. Coat both sides
of the tortillas with olive oil no-stick cooking spray;
cut them into thin strips and place on a baking sheet.
Bake for 15 minutes, or until crisp. Add the lime juice
and cilantro to the soup; top each bowl with the
tortilla strips.

And another:

* Exported from MasterCook *

                          Chicken Tortilla Soup

  1                     garlic clove
  7               Cups  Chicken Broth
  1                can  Chipotle peppers -- (6 oz)
  1                can  diced tomatoes with green chiles -- (12 oz)
  10 1/2          Cups  cooked shredded chicken ( I prefer to use
                        leftover BBQ
  1                Cup  Monterrey Jack cheese
                        Corn torilla chips (about 15 or add more
                        as desired)

        Throw it all into the pot until boiling and then simmer for about
45 minutes. Crunch tortilla chips on top of soup. Add additional jack
cheese before serving. It will be hot and spicy!



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DeannaS's picture

(post #67105, reply #2 of 12)

We like this soup (not called a tortilla soup) which we top with tortillas:

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Rae's picture

(post #67105, reply #3 of 12)

I really like this tortilla soup. From a Junior Leage Cookbook

annieqst's picture

(post #67105, reply #4 of 12)

Thanks! I've copied them all down and will work my way through them. Yum!

sally ryan's picture

(post #67105, reply #5 of 12)

If you like these soups, you might like to try either sopa de lima (chicken soup with lime juice) or sopa de azteca ( similar to the other, but with fresh avocado toppings)

They are both soups you see in the Yucatan, and I think they're wonderful! So fresh tasting.

debpasc's picture

(post #67105, reply #7 of 12)

Here's one more -- cut from some newspaper somewhere years ago.  It's a quick version that tastes like the more complicated ones.

Kickin’ Chicken Soup

2 large chicken breasts, (we use the breast meat from one CostCo rotisserie chicken)
3 Tbs vegetable or cannola oil
3 cloves garlic, minced
1 large onion, chopped
1 jalapeno chile, minced (we removed most of the seeds and ribs to tone down the heat)
1 32 oz. carton chicken broth (we used Kitchen Basics Chicken Stock)
3 cups frozen corn kernels (we roasted fresh corn on cob on the grill – 4-5 ears)
1 can black beans, 15.5 oz., do not drain
juice of 1 lime
½ to 1 tsp salt
½ tsp ground red pepper or hot sauce (we used cayenne pepper)
black pepper to taste

Broil, poach or bake the chicken breasts if not using pre-cooked. Shred chicken.  Heat oil in stock pot over medium heat.  Add garlic, onion and jalapeno and cook 3 to 5 minutes until soft. Add broth/stock, corn, beans, lime juice, salt and pepper (both red and black).  Heat until boiling and reduce to a simmer.  Add shredded chicken and simmer until chicken is heated through.

Serve with any or all:  tortilla chips, shredded cheese, sour cream, chopped fresh cilantro, diced avocado.  Serves 6 to 8.

This soup keeps well – it’s almost better reheated the next day.  It also freezes well.

wonka's picture

(post #67105, reply #6 of 12)

I've been making the finecooking one for years now. It's a family favourite.

cyalexa's picture

(post #67105, reply #8 of 12)

Tortilla Soup

Cindy Alexander, adapted from Mesa Mexicana


 ¼ cup olive oil

2 large onions, diced

4 cloves garlic, minced

3 cups red tomato salsa (recipe below)

2 TB chipotle salsa, (recipe bleow) or to taste

1 tsp salt, or to taste

7 cups chicken or vegetable stock

Large handful tortilla chips

Garnishes: avocado, cilantro, lime wedges, sour cream,

tortilla chips, grated cheese

 Heat olive oil in a large pot over med-low heat. Add onions and cook slowly, stirring frequently, until brown and caramelized, about 45 minutes. Add minced garlic and cook another 10 minutes.


Add stock, salsas, and salt. Bring to boil then reduce heat and simmer at least 20 minutes. About 10 minutes before service, crumble tortillas into soup and simmer to thicken.


Recommended service: put chopped avocado and cheese in bottom of bowl, cover with hot soup, top with a few fried tortilla chips (or strips) and a squirt of lime.


Tomato Salsa

Cindy Alexander, adapted from Mesa Mexicana


2 TB vegetable oil

1 medium onion, thinly sliced

1 28oz can diced tomatoes with their juice

1 15oz can diced tomatoes, drained

2 garlic cloves, minced

2-3 jalapeno peppers; stemmed, seeded, coarsely chopped

1 tsp kosher salt, or to taste


Heat vegetable oil in a 3 qt saucepan over medium to medium-low heat and cook onions until just soft (do not brown). Add garlic, turn heat down to low to medium-low and cook another 5 minutes.


Puree onions and garlic and all other ingredients using immersion blender, blender, or food processor. Return puree to heat, bring to gentle boil, turn down heat and simmer, uncovered about 20 minutes to desired thickness. Taste, add salt if needed.


Chipotle Salsa

Cindy Alexander (This is a work in progress, I’m still adjusting to get the right amount of heat and a nice consistency. This is what I’m going to try next time. The last batch I made was too hot and too thin. This is a pretty significant reduction in chilies, a slight reduction in liquid, and a slight increase in cooking time)


2 oz dried chipotle (I like the red ones but they can be harder to find), rinsed if they seem dusty

6 peeled garlic cloves

28 oz can diced tomatoes, with their juice

2tsp salt, or to taste


Combine all ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer, uncovered, for about 40 minutes. Puree until smooth then pass through a strainer. Taste and add salt if needed. If too thick add a little water, if too thin simmer longer after straining.



annieqst's picture

(post #67105, reply #9 of 12)

Oooeee! This is really exciting! I have them all compiled into a single document and will cook my way through. It's going to be a great winter I can tell! ; )

cyalexa's picture

(post #67105, reply #10 of 12)

Please compare and contrast! The recipe I posted is my second favorite tortilla soup. My first favorite (at least for the flavor of the broth) is from the chain El Chico's.

Ozark's picture

(post #67105, reply #11 of 12)

9 more


Growing old is inevitable, growing up is optional!


Growing old is inevitable, growing up is optional!

annieqst's picture

(post #67105, reply #12 of 12)

Oh my! By the end of this experiment I probably will hate this soup!  ; )

Thanks for enabling! :)