Chicken Tortilla Soup Recipe

Chicken Tortilla Soup
John E. Kelly / Getty Images
  • 65 mins
  • Prep: 15 mins,
  • Cook: 50 mins
  • Yield: 4 Servings
Ratings (8)

Make this easy soup even easier with purchased tortilla chips or the tortilla strip salad toppings you can find in the salad dressing aisle.

The soup makes a fabulous lunch or dinner soup, and it's an especially nice choice for cooler weather meals.

What You'll Need

  • 4 cups chicken stock
  • Juice of 1 lime, or about 1 1/2 to 2 tablespoons
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1/2 Jalapeno pepper, finely chopped, optional
  • 1 can mild green chiles, undrained (4 ounces)
  • 2 tablespoons chopped cilantro leaves
  • 2 green onions, with most of the green, chopped
  • 1 medium carrot, diced
  • 3/4 cup corn kernels, frozen, fresh, or canned drained
  • 1 cup cooked chopped chicken
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • Kosher salt, to taste
  • 1/2 cup shredded Monterey Jack cheese or a shredded Mexican blend
  • Vegetable oil
  • 3 corn tortillas cut into strips about 1/2-inch wide or purchased corn tortilla chips or strips

How to Make It

  1. Combine the chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn in a large saucepan or Dutch oven.
  2. Bring to a simmer and cook over low heat for 45 minutes.
  3. Add the chopped chicken about 5 minutes before done. Taste and season with kosher salt and freshly ground black pepper.
  4. When the soup is almost ready, heat about 1 inch of vegetable oil in a deep saucepan to approximately 360 F.
  1. Cook tortilla strips in batches until crispy - just a few seconds for each batch.
  2. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side.

Serves 4.

You Might Also Like