Annette's Sopa De Tortilla Recipe

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Annette's Sopa de Tortilla

Pam Ellingson


This recipe came from my sister. It is a light, fresh, Chicken tortilla soup with lots of flavor and great spice combinations. If you like Mildly spicy Mexican foods with veggies and rice, this is the dish for you.

pinch tips: How to Brown Chicken





20 Min


1 Hr


Stove Top


3 lb
chicken pieces
4 qt
1 to 2 clove
1 tsp
celery seed
1 tsp
black peppercorns, whole
1 can(s)
tomatoes, canned with juice (undrained)
1 large
onion, chopped into 1 inch pieces
1 large
green pepper cut into 1 inch pieces
3 to 6 sprig(s)
fresh cilantro or to taste (chopped)
1/2 to 1 tsp
ground cumin
1/4 to 1/2 tsp
cayenne pepper (to desired heat level)
1/4 to 1/2 tsp
ground white pepper
1 pkg
(10 oz) frozen corn
green onions
1 to 1 1/2 c
cooked rice
1 Tbsp
fresh parsley, chopped
salt to taste
tortilla chips for garnish
shredded cheddar for garnish

Directions Step-By-Step

Tie garlic, peppercorns and celery seed in a piece of cheesecloth.
In a large saucepot, bring water and chicken pieces to a boil. Add cheesecloth bag with spices, lower heat to simmer, cover and cook til tender and chicken internal temperature is 165-170 degrees. Remove chicken, set aside and let cool. Strain broth and return broth to the pot.
Add next 8 ingredients, cover and simmer 30 minutes.
Then add corn and green onion and simmer another 10 minutes. Salt to taste.
Chop or shred chicken into small bite size pieces. Add to broth with Rice and parsley. Heat through about 5 minutes.
Serve topped with tortilla chips and shredded cheddar. Additional cilantro can be passed if desired. For those who like their soup spicier, you can also pass your favorite hot sauce.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy
Hashtags: #rice, #light, #veggies