Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is my modified version of a tortilla soup recipe that I found. My whole family loves this soup so I make it often.

Ingredients Nutrition


  1. Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
  2. In a large pot, saute first four ingredients until tender.
  3. Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
  4. Cover and bring to a boil.
  5. Reduce heat to low and simmer for about an hour.
  6. Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
  7. Simmer until the vegetalbes are tender, about 30 more minutes.
  8. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
  9. Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
  10. Lightly sprinkle the tortilla strips with salt if desired.
  11. Layer the tortilla strips in bowls.
  12. Sprinkle with chopped avocado if desired.
  13. Ladle soup into bowl.
  14. Sprinkle with shredded cheddar cheese and cilantro and serve immediately.


Most Helpful

WHOOHOO! Id give it more stars if I could! This is fabulous! This pleased a table of SIX picky eaters! EVERYONE at work wants the recipe even the guys! *I bought an already roasted chicken at the store a just tore it up and tossed it was so quick! I LOVE it served with fresh avacado as a garnish too! Thank you!

Tankgirl May 28, 2003

Made the first time as stated....just not a stunner...lacked a real depth of flavor. Second time used same ingredients with adjustments. Omit canned chilies and fresh tomatoes. Use 14oz can of Hunts diced tomatos with green chilies. Use 6 oz V-8. Omit salt in recipe. Triple the beef and tripple the chicken flavors...I use Jamison Soup Base. Use metal stick mixer to partially puree the tomatos. Omit fresh Chilie, use 7-8 rounds canned hot peppers ( your choice). Quarter 2 8" zucinni and chop, saute and add to soup. Add 1/2 cup frozen corn. Served with mexican corn bread, salad and Asiago Cheese bread for dipping...yum...yum.

jkduffy1200 September 28, 2010

This soup is excellent. I cook in a nursing home and wasn't sure how it would go over. I was worried maybe it would be to spicy. They are picky eaters. They loved it some asked for seconds and I only gave out 1 alternate meal. I served black bean and cheese quesadillas with it yum. I highly recommend this recipe. It was very easy to make also. I made enough for 150 people.

Brenda Wheeler February 08, 2004

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