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Tortilla Soup

Russ Myers


This is also a great crock pot recipe. When it is done, add chunks of avocado and the tortilla strips.

Tortilla soup was first invented by the Mesoamerican people in central Mexico, some 2500 years ago.


★★★★★ 1 vote

6 to 8 Servings
10 Min
30 Min
Stove Top


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corn tortillas, cut into very thin strips
vegetable oil for frying
12 oz
skinless, boneless chicken, cubed
1 c
chopped onions
3 c
chopped idaho potatoes* (about 3 8-oz. potatoes)
6 c
(48 ounce) chicken broth
1 can(s)
mexican corn
1 pkg
taco seasoning mix
1 can(s)
(4.5 ounce) chopped mild green chilies
1/4 c
chopped cilantro or parsley
lime, cut into 6 wedges

How to Make Tortilla Soup


  • 1In a heavy stockpot, heat 1/4 inch of oil until very hot. Working in batches, fry tortilla strips until crispy. Drain on paper towels and set aside.
  • 2Pour off all but 1 tablespoon of the oil. Fry the chicken on high for about 5 minutes or until it begins to brown. Add the onions and cook another 5 minutes or until brown. Add potatoes and broth; bring to boiling and simmer, covered for 10 minutes.
  • 3Add corn, seasoning mix, chilies and cilantro or parsley. Return mixture to boiling and simmer another 5 to 8 minutes or until vegetables are tender.
  • 4Divide tortilla strips among soup bowls. Ladle soup on top of strips, and squeeze a lime wedge on top of each portion.
  • 5*Note: Potatoes may be peeled, if desired.

Printable Recipe Card

About Tortilla Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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