Best Tortilla Soup Recipe

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By Jane Kaylie
from Los Angeles, CA

Best Tortilla Soup Recipe

serves 3
prep time 20 Min
cook time 30 Min
method Microwave


  • 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
  • 2
    fresh or pickled jalapeño peppers, or to taste, seeded and minced
  • 6
    inch corn tortillas, halved and cut crosswise into ¼-inch-wide strips
  • chopped fresh coriander for garnishing if desired

How To Make

  • 1
    In a large saucepan combine the chicken breast, broth, and 3 cups water.
  • 2
    Bring the liquid to boil, and simmer the chicken, covered for 20 minutes or until cooked through.
  • 3
    Let the chicken cool in the broth. Transfer the chicken to a bowl reserving the broth. Discard the skin and bones. Shred the meat.
  • 4
    In a heavy skillet cook the onion and the garlic in 2-tbsp of oil over medium heat, stirring, until the onion is golden.
  • 5
    In 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.
  • 6
    Meanwhile, in the cleaned skillet, heat ¼ inch of the additional oil over medium-high heat until it is hot but not smoking.
  • 7
    Fry 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.
  • 8
    Simmer 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.