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    You are in: Home / Recipes / Chicken Tortilla Soup Recipe
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    Chicken Tortilla Soup

    Chicken Tortilla Soup. Photo by beckas

    1/1 Photo of Chicken Tortilla Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    beckas's Note:

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

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on May 28, 2003


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2004


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (34)


    Nutritional Facts for Chicken Tortilla Soup

    Serving Size: 1 (364 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 145.7
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 1.7 g
    Cholesterol 31.1 mg
    Sodium 617.2 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 1.6 g
    Sugars 5.1 g
    Protein 11.7 g

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