Blondie's Chicken Tortilla Soup Recipe

No Photo

Have you made this?

 Share your own photo!


Blondie Pussycat


In the 90s, when tortilla soup was all the rage, I ate some at a local restaurant for a BIG price. I analyzed it, and in the next few days, I perfected it to MY taste. I've been making it ever since. I hope you'll give it a try. It ROCKS!

★★★★★ 2 votes
25 Min
35 Min
Stove Top


2 Tbsp
canola oil
1 small
sweet yellow onion, finely chopped
2 or 3 clove
garlic, finely minced
1 can(s)
rotel tomatoes ands green chiles (select your heat) i use hot
chicken breast halves, boneless, skinless or you may prefer bone-in with skin
1 gal
stock or broth *or* 1/2 gallon water
1 bunch
cilantro, divided
8 oz
sharp cheddar or monterrey jack cheese, grated
2 medium
ripe avocados, cubed 1/2
14 oz bag of tortilla chips (i use calidad~not too salty)


1In large hot stockpot (5-6 qt), pour in canola oil or evoo. When shimmery, add onions and saute' for 2 min over med-hi heat.; now add garlic and saute' for 1 min on med-hi heat. **Do not brown garlic**
2Now add 2 gallons chicken stock or 1 gallons broth (stock is best.) add rotel, salt, then chicken. When pot comes to a boil, lower heat and allow to simmer with lid on for about 15 min. If cooking bone-in chicken simmer about 30 minutes
3Remove chicken from liquid and set aside to cool enough to be able to shred it. Continue to simmer broth for about 15 minutes, so it can reduce. **if using broth**
4In the meantime, shred chicken. Turn burner off if using stock.
When the broth has cooked for about 15 minutes, throw in 1/2 the bunch if cilantro. Turn off heat. Allow to stand about 5 min.
5Pour stock into serving bowls, add about 1/3 cup shredded chicken,and some raw chopped cilantro. Top with grated cheese. Add avocado pieces. Crumble tortilla chips and add to bowl.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Diabetic, Low Fat
Other Tag: Healthy
Hashtag: #soup