Tortilla Soup

Tortilla Soup Recipe

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Janice Splaha


Everyone who eats this says it tastes authentic. All I know is that it tastes delicious.


★★★★★ 1 vote

15 Min
15 Min


  • 1 1/2 c
    cooked chicken, cut into small pieces
  • 2 Tbsp
  • 2 clove
    garlic, minced
  • 1 c
    chopped onions
  • 1/2 c
    shredded carrots
  • 1/2 c
    chopped green chilies, drained
  • 1 c
    cup frozen corn kernels
  • 1 Tbsp
    ground cumin
  • 1 1/2 Tbsp
    chili powder
  • 1 tsp
  • 1 c
    canned, diced tomatoes
  • 1 qt
    chicken broth
  • 2 pinch
    cilantro leaves (or 1 1/2 to 2 teaspoons dried)
  • ·
    salt and pepper, to taste
  • 2 c
    tortilla chips, broken into small pieces
  • 1 c
    monterey jack cheese

How to Make Tortilla Soup


  1. In a large saucepan, melt the butter over medium heat. Add garlic, onion, carrots, green chilies and corn. Cook for 3 minutes, stirring occasionally, until onion is translucent.
  2. Stir in the cumin, chili powder and oregano. Continue stirring another minute to toast the spices.
  3. Add the tomatoes, chicken broth, cilantro and chicken. Brink to a boil. Simmer 10 minutes. Season with salt and pepper
  4. TO SERVE: distribute the broken tortilla chips between the serving bowls. Ladle the soup over, then top each serving with the Jack cheese.

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About Tortilla Soup

Course/Dish: Chicken Soups

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