Chicken Tortilla Soup

Pamela Lacivita


One of our families favorite

★★★★★ 1 vote
10 Min


1 jar(s)
h.e.b. cilantro salsa or any brand salsa 16oz.
4 can(s)
hill country fare chicken broth or other brand 14.5oz
1 pkg
fully cooked sliced chicken breast 12oz bag
1 pkg
shredded jalapeno jack cheese 8oz
white corn tortillas cut into strips
1/4 c
vegetable oil


1Combine cilantro salsa, chicken broth and sliced chicken in a large saucepan. Bring to a boil over high heat and then reduce to low heat. Cook soup 10 min.
2While soup is cooking, pour oil in a heavy skillet and heat over high heat for 3 min. Place a handful of tortilla strips into the oil and fry into crisp ( about 1 min). Drain strips on paper towels.

Note: Instead of frying strips spread out on cookie sheet and lightly spray with cooking spray and bake till lightly brown and crisp.
3Top each bowl of soup with fried tortilla chips and 1/4 cup shredded jalapeno jack cheese. For added flavor add 3 slices of avocado to each bowl of soup.

About this Recipe

Course/Dish: Chicken, Other Soups, Salsas
Other Tag: Quick & Easy
Hashtags: #cheese, #tortillas, #broth