Best Tortilla Soup Recipe

Jane Kaylie


Best Tortilla Soup Recipe

☆☆☆☆☆ 0 votes
20 Min
30 Min


1 whole chicken breast (about 1¼-lbs)
4 c
chicken broth
1 onion, sliced
3 garlic cloves
2 Tbsp
vegetable oil plus additional for frying the tortillas
16 oz
can tomatoes, drained
1/3 c
fresh lime juice
fresh or pickled jalapeño peppers, or to taste, seeded and minced
inch corn tortillas, halved and cut crosswise into ¼-inch-wide strips
chopped fresh coriander for garnishing if desired


1In a large saucepan combine the chicken breast, broth, and 3 cups water.
2Bring the liquid to boil, and simmer the chicken, covered for 20 minutes or until cooked through.
3Let the chicken cool in the broth. Transfer the chicken to a bowl reserving the broth. Discard the skin and bones. Shred the meat.
4In a heavy skillet cook the onion and the garlic in 2-tbsp of oil over medium heat, stirring, until the onion is golden.
5In a blender or food processor puree the mixture with the tomatoes. Stir the puree into the reserved broth with the lime juice and the peppers. Simmer the soup for 5 minutes.
6Meanwhile, in the cleaned skillet, heat ¼ inch of the additional oil over medium-high heat until it is hot but not smoking.
7Fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp. Transfer them as they are fried with a slotted spoon to paper towels. Add the shredded chicken and the tortilla strips to the soup.
8Simmer the soup for 1 to 2 minutes, or until it is heated through. Ladle the soup into heated bowls and garnishing it with the coriander.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American