El Torito Chicken Tortilla Soup

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Recipe from El Torito Mexican restaurant, Los Angeles, CA. Source Los Angeles Times 12-26-96.

Ingredients Nutrition


  1. Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
  2. Set aside until cool enough to handle and shred.
  3. Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
  4. Bring to boil, reduce heat and simmer 20 minutes.
  5. Correct seasoning, if necessary.
  6. Add zucchini, squash, pepper, lime juice and Sherry.
  7. Bring again to boil.
  8. Reduce heat and simmer 15 minutes.
  9. Add cilantro and mint.
  10. Stir, then remove from heat.
  11. To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
  12. Ladle soup into each bowl.
  13. Sprinkle with shredded cheese and tortilla strips.
  14. Garnish each bowl with avocado slice and sprig cilantro. Serve at once.
Most Helpful

I used to work for El Torito for 2 & 1/2 years and ate this soup most of my shifts. I made this recipe and it was EXACTLY the same! I was amazed! I like to add just a dallop of sour cream to my bowl. It's delicious!

HealRacMT October 24, 2009

I moved back to Upstate NY back in 1999 and I have missed El Torito's chicken tortilla soup. It's so hard to get AUTHENTIC mexican food in Ithaca these days. When I lived in Torrance, CA with my grandpa we would go out to dinner at least 4 times a week and El Torito was one of our regular spots along with Spires, Marie Calendars, Soup Plantation and twice a month on Saturdays we would drive down to San Diego to eat at the Old San Diego Mexican Cantina. Now I'm going to get what I need and make this and finally be happy. THANK YOU!!!!

Christina7509 January 29, 2014

Great recipe. Everyone in my house enjoyed the heck out of this soup.

Darren A. November 14, 2013