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


  • 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.

Printable Recipe Card

About Tortilla Soup

Course/Dish: Chicken Soups