Tex-Mex Tortilla Soup

Leslie Speed Dutton


Tex-Mex Tortilla Soup is one of my family's favorites. This soup is a great go to on a cold winter day. It is also versatile. Depending on how you serve it, you can have three different soups. I hope that you enjoy.

To make this a vegetarian soup, leave out the chicken and substitute the chicken broth with vegetable broth.

Soup freezes well. It is even better the next day.


★★★★★ 1 vote

30 Min
1 Hr 30 Min
Stove Top


  • 4 lb
  • 2 stick
    celery, cut in 3" pieces
  • 2 large
    carrots, cut in 3" pieces
  • 1 large
    onion, quartered
  • 1
    bay leaf, fresh
  • 8
    inches of cheese cloth
  • 2 Tbsp
    olive oil
  • 1 medium
    onion, chopped
  • 3 clove
    garlic, chopped
  • 1 small
    can chopped green chilies
  • 2 pkg
    dry ranch dip mix (such as hidden valley)
  • 1 pkg
    taco seasoning mix
  • 1 can(s)
    chopped tomatoes w/green chilies (such as rotel)
  • 1 medium
    jalapeño pepper, veins removes, seeded and chopped
  • 1 large
    can of ranch style beans or black beans, juice included
  • 1 box
    frozen green beans
  • 1 box
    frozen corn
  • 1 bunch
    cilantro, fresh and chopped
  • 3 c
    cheese, shredded (cheddar, monterey jack, pepper jack)
  • 1 pkg
    corn tortilla chips
  • 3
    avocados, haas, large and cubed
  • 4
    limes, cut into wedges
  • 1 tsp
    salt and pepper

How to Make Tex-Mex Tortilla Soup


  1. In a large stock pot, place chicken and cover with cold water. Add salt and pepper. Bring to a boil over medium heat.
  2. Cut large onion into quarters. Cut carrots and celery into 3" pieces. Wrap all vegetables, including bay leaf in cheesecloth and tie. Place into pot with chicken. Bring back to a boil. Cook until chicken is cooked all the way through.
  3. Remove chicken from fresh stock and set aside to cool. Strain fat and vegetables from stock and discard to trash. Reserve the stock for soup.
  4. In a large skillet over medium heat, add 2 tbsp Oil. Add chopped onion. Cook until almost translucent. Add chopped garlic and small can of green chilies. Cook about 2 minutes more, stirring constantly.
  5. In a medium size mixing bowl, whisk together one cup stock, taco seasoning and ranch dip mix until there are no lumps. Add to stock.
  6. Add Rotel style tomatoes and Ranch Style beans, including juice.
    Add box of frozen green beans.
  7. Bring soup to a boil on medium high heat, then turn down to medium low heat and simmer for approximately 30 minutes. Add additional stock if needed.
  8. While soup is simmering, take all of the chicken meat off of the bones and shred with two forks.
  9. Add chicken, chopped cilantro and frozen corn. Stir well.
    Bring back to a simmer adding stock if needed. Cook additional 5-10 minutes.
  10. Serving suggestions: Crush up tortilla chips and a hand full of shredded cheese in the bottom of a soup bowl. Pour hot soup over chips and cheese.
    Top with fresh avocados and lime wedges.

Printable Recipe Card

About Tex-Mex Tortilla Soup

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Vegetarian

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