Spring Hill Ranch's Tortilla Soup

Wiley P


You want a hot bowl of real Southwestern comfort food? It doesn't matter what time of year it is, tortilla soup is the ticket! You can spice it up or spice it down, whichever suits your fancy. Plus, you can add all sorts of garnishes and sides to make a meal of it. Thais particular recipe is really good right off the stove, and like so many soups and stews, even better reheated the next day. Give it a try and let me know what you think!

pinch tips: How to Debone a Chicken






15 Min


15 Min


Stove Top


1 1/4 c
low sodium chicken broth
6-8" corn tortillas, cut into 1/2 inch strips
1 1/4 c
new mexico green chile sauce (or green enchilada sauce)
1 1/4 c
new mexico red chile sauce (or red enchilada sauce)
1 tsp
ground cumin (freshly ground does make a difference)
2 c
cooked and chopped turkey or chicken (dark meat is best in this application)
1 c
half & half
1 medium
tomato, diced
1 medium
jalapeño chile, seeded and minced
1 medium
avocado, peeled, pitted and diced
1 c
grated mexican blend cheese (or any combination of mild cheddar, monterey jack, queso quesadilla, and/or asiago)

Directions Step-By-Step

You can find recipes for New Mexico green chile sauce at Spring Hill Ranch's New Mexico Green Chile Sauce and New Mexico Red Chile Sauce at Spring Hill Ranch's New Mexico Red Chile Sauce
In a large pot over medium heat, combine the chicken stock and tortilla strips. Simmer until the tortilla strips soften and the broth thickens slightly. Stir in the green and red sauces and cumin. Stir in the turkey and half-and-half. Heat through but do not boil.
Divide the soup among four bowls and garnish each with diced tomato, jalapeño, avocado and cheese.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tags: Quick & Easy, Heirloom
Hashtag: #tortillas