Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup

Leslie Minchin Piantedosi


This soup is perfect for the cold weather- it's warm and spicy!

The last time I made it I used the "tubed" chopped cilantro instead of fresh and it came out just as good!

★★★★★ 1 vote
20 Min
45 Min


2 Tbsp
olive oil
4 clove
garlic, minced
1 large
onion, chopped
2 Tbsp
chili powder
8 small
corn tortillas
1 c
cilantro, fresh
salt and pepper
1 lb
chicken thighs, skinless and boneless, cut into pieces
1 can(s)
white hominy, drained (15 oz)
1 can(s)
tomatoes, crushed (28 oz)
1 box
chicken broth (32 fl oz)
1 can(s)
green chiles (4 oz)
avocado, sliced (for topping)
shredded cheddar cheese (for topping)
sour cream (for topping)
jalapenos (for topping)


1Heat olive oil in a large saucepan. Saute garlic & onion until soft.
2Add chili powder and cilantro and stir well.
3Slice corn tortillas into thin strips and add to saucepan. Cook for approximately 3 minutes, stirring constantly.
4Sprinkle chicken thighs with salt and pepper.
5Add chicken thighs 1to tortilla mixture in saucepan. Cook, stirring constantly, over medium-high heat, until chicken starts to brown.
6Add chicken broth, tomatoes, hominy, and green chilies to pan. Bring to a boil, then lower heat and simmer for approximately 45 minutes.
7Top with sliced avocado, sour cream, cheese, and jalapenos if desired!

About this Recipe

Course/Dish: Chicken Soups