Tortilla Soup Recipe

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Tortilla Soup

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


1In 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.
2Stir in the cumin, chili powder and oregano. Continue stirring another minute to toast the spices.
3Add the tomatoes, chicken broth, cilantro and chicken. Brink to a boil. Simmer 10 minutes. Season with salt and pepper
4TO SERVE: distribute the broken tortilla chips between the serving bowls. Ladle the soup over, then top each serving with the Jack cheese.

About this Recipe

Course/Dish: Chicken Soups