Diane's Tortilla Soup

Diane's Tortilla Soup

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Penny Burdge


This delicious soup recipe comes from my longtime neighbor (24 yrs!). Diane is a marvelous scratch cook, and this tortilla soup is worth the trouble - lots of ingredients, but they all seem to meld beautifully. Sometimes I add a squeeze of fresh lime to this soup, but it's not needed. Adjust the spiciness simply by how many jalapenos you use and how heavy handed you are with the chili powder. I'd say as written this is low-medium spicy. You can even make it vegetarian by omitting the soup base and using vegetable stock and tofu.


☆☆☆☆☆ 0 votes

45 Min
45 Min
Stove Top


  • 4 clove
    minced garlic
  • 1 large
    chopped onion
  • 4 oz
    can green chiles
  • 2/3 c
    chopped celery
  • 2/3 c
    chopped green pepper
  • 4-5
    chopped jalapeno peppers
  • 3 Tbsp
    canola oil
  • 3 Tbsp
    chili powder
  • 2-3 Tbsp
    ground cumin
  • 2 large
    chopped tomatoes or 1 14 oz. can diced
  • 2 c
    tomato sauce
  • 6 c
    chicken broth or stock
  • 2 tsp
    chicken soup base
  • 1 lb
    cooked chicken breast, chopped
  • 1/2 c
    yellow cornmeal
  • 1 Tbsp
    chopped fresh cilantro
  • 1 tsp
  • ·
    1/2" strips fired corn tortillas for garnish
  • 1-2 c
    shredded jack cheese

How to Make Diane's Tortilla Soup


  1. Saute the garlic, onion, celery, green pepper, and jalapenos in hot oil until tender.
  2. Stir in chili powder and cumin and cook, stirring, for a few minutes.
  3. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat and simmer 30 minutes.
  4. Add the chicken. Sprinkle the cornmeal into the soup a tablespoon at a time until the desired thickness is reached.
  5. Add cilantro and sugar and simmer for 5 more minutes.
  6. Ladle into bowls, garnish with fried tortilla strips and jack cheese.

Printable Recipe Card

About Diane's Tortilla Soup

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

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