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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 19, 2012

      OMG I don't know why I haven't reviewed this yet, but this is my main recipe now for chicken tortilla soup! It is so good! My kids and husband love it too! When I tell them I am making chicken tortilla soup everyone is super excited because this is an awesome recipe! I use 2 cans of diced green chiles, and add a can of black beans to it, yummy!! We also like to put a little cheese, sour cream and avocado on top!!! Super good!

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    • on February 17, 2011

      I love, love, love chipotles in adobo! DH doesn't like cilantro, so I just stirred it into my own bowl instead of the whole pot and I'm so glad I did. It just adds that fresh, cool contrast to the chipotles. Made just as instructed (using the broth option), but I was a little unsure about the amount of chipotle peppers. The ingredient listed is for both "one chilies" and a 7oz can. Since we have never made a recipe that used more than 3 peppers at once, I erred on the side of caution and used only two. I usually keep the remainder of a can in a small glass jar in the fridge, so I didn't have a full 7 ozs anyway, but the two peppers made it plenty hot that DH said it was almost too hot for him. It burned the back of the throat, but with the crazy winter weather we've been having, it definitely had a soothing quality to it. We'll be making this one again & again! Thanks for sharing, johnnybravo! Made & enjoyed for the Topic of the Month forum's Soup-Fest 2011 tag game. :)

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    • on May 03, 2005

      Definitely a 5-star! Tried this last night. I had to make two adjustments. BF does not like cilantro, so I had to leave that out. My grocery store didn't have baked corn tortilla chips, so I had to use regular chips. I crushed some of the chips and added them right to the soup. After that, I didn't use any more of the chips. Adding crushed chips thickened it nicely and it was then more like a chowder. I know the cilantro would have given it an entirely different flavor that I was looking forward to trying, but it was still great without it. BF gave me the approval to make this one again, and in his book that's quite a compliment! Thanks for sharing this recipe. We'll definitely be having this again and again!

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    • on January 12, 2015

      Yummo!!! Quick, flavorful, and delicious. Add to that a salad and supper is ready.

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    Nutritional Facts for Mexican Chicken Tortilla Soup

    Serving Size: 1 (486 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 559.5
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 3.2 g
    Cholesterol 74.5 mg
    Sodium 963.7 mg
    Total Carbohydrate 68.6 g
    Dietary Fiber 5.7 g
    Sugars 0.6 g
    Protein 36.7 g

    The following items or measurements are not included:

    chipotle chiles in adobo

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