Chicken Tortilla Soup

READY IN: 40mins
Recipe by Willard Day

Tortilla soup serves 3 or 4 people, depending on serving size. This recipe is fast, easy and a great compliment to any meal.

Top Review by Mrs. CMiller

My, hard to please, better half loved it! Thanks for making me the star of the evening

Ingredients Nutrition


  1. In large stock pot, place chicken cubed or diced to brown in oil or butter.
  2. Once browned, add garlic, onion and celery, Sauté this mixture for 2 minutes.
  3. Next, add can of Rotel diced tomatoes and Green chilies and Swanson's chicken broth (Swanson's seems to have best the taste) and bring to boil.
  4. Boil for approximately 5 minutes, stirring occasionally, let simmer on low, while cooking tortilla strips.
  5. In separate pan (preferable cast iron) deep fry corn tortillas that have been cut into strips.
  6. Deep fry only until they are crunchy.
  7. Remove and drain add salt if desired.
  8. Set aside.
  9. To serve, place a handful (about 1 cup) of cooked, drained, tortilla strips.
  10. Then approximately 1/4 cup of shredded cheese and top with chicken soup mixture.
  11. Serve immediately.

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