Tortilla Soup

Tortilla Soup Recipe

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Susan Finlayson


I found this recipe online and while the orginal was pretty good of course I had to tweek it to make it even better! I get rave reviews every time I serve it! I am always asked for the recipe! Its very easy! I use all fresh ingredients when I make it but you can use canned or frozen for some of it! This is such a great recipe as it is very easy to adjust to your taste. I actually throw in a whole cooked and shredded chicken with a little extra broth. You can use canned tomatoes and I have used canned stewed tomatoes.I have used canned or frozen corn. I don't care for cilantro so I don't u

★★★★★ 1 vote
20 Min
20 Min


1 c
chopped onion
4 clove
garlic, minced
anaheim or poblano chili peppers, seeded and chopped
2 Tbsp
cooking oil
1 1/2 c
fresh-cut corn kernels (about 3 ears)
3 medium
tomatoes, chopped
1 1/2 c
coarsely shredded cooked chicken
2 c
coarsely crushed tortilla chips
1 c
shredded monterey jack cheese (4 ounces)
lime wedges, fresh cilantro scrips, tortilla chips, all optional
1/2 tsp
red pepper flakes, or more depending on your taste buds
1 Tbsp
cumin seeds


1In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling, reduce heat. Simmer, covered for 10 minutes.
2To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.

About Tortilla Soup

Course/Dish: Chicken Soups
Other Tags: Quick & Easy, Healthy