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Chicken Tortilla Soup

User Rating 4.5 Star Rating (9 Reviews)

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Chicken Tortilla Soup

Chicken Tortilla Soup

Photo: Diana Rattray
Make this easy soup even easier with purchased tortilla chips. It's a wonderful  lunch or dinner soup for the cold weather. 

Ingredients:

  • 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 cup shredded Monterey Jack cheese or a shredded Mexican blend
  • 1/2 tsp. ground black pepper
  • Salt to taste
  • vegetable oil
  • 3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips

Preparation:

Combine the  chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn in a large saucepan or Dutch oven. Bring to a simmer and cook over low heat for 45 minutes; add chicken about 5 minutes before done.

For the tortilla strips:

Heat about 1 inch of vegetable in a deep saucepan to approximately 360° or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Chicken tortilla soup, Member llmaring1

This was fantastic! We are usually not big on Mexican food but this was great! I did use more chicken than what it called for.

0 out of 0 people found this helpful.

See all 9 reviews

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