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Tortilla Soup

User Rating 4.5 Star Rating (8 Reviews)


Tortilla Soup
This top-rated chicken tortilla soup was shared by a forum member. 

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes


  • 1/4 bunch cilantro, well washed (leaves only)
  • 2 to 3 cloves garlic
  • 1/2 small onion, chopped
  • 1 small can of green chilies
  • 6 cups chicken stock/broth
  • 1 (14.5 ounce) can tomatoes
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 2 tbsp. cornstarch dissolved in a small amount of water
  • Corn tortillas (about 10) cut into thin strips
  • vegetable oil
  • 1-2 cups cooked chicken (2 oz. per serving)
  • Monterey Jack cheese (1 oz. per serving)
  • 1-2 avocados, peeled, pitted and sliced


Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat the chicken stock and add pureed mixture, along with the cumin and salt. Bring to a boil, reduce heat, and simmer for about 1 hour. Stir cornstarch and water mixture into the soup. Often I don't add the cornstarch since I like a thinner soup.

Fry tortillas in vegetable oil until crisp; drain well. Add chicken to the soup and garnish with shredded cheese, tortilla strips, avocado, sour cream, salsa, or whatever else you prefer.

Shared by SCKOPTI on the forum.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
This Is My Favorite Soup Recipe!, Member Babydoll1973

My family absolutely loves this soup! I always double, sometimes triple the recipe....I always make homemade chicken stock (I like the one from the Chevy's Cookbook), store bought just doesn't cut it (but that's just my opinion). I add a bag of super sweet white corn (from Raleys), and fry up tortilla strips...I've tried other tortilla soup recipes but this one is best! It also freezes beautifully....just add the fresh cheese, sour cream, avocado & tortilla strips and it's like you just made it! :-).

8 out of 8 people found this helpful.

See all 8 reviews

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