Mexican Tortilla Chicken Soup

Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a recipe from Tyler Florence. Really comforting and delicious. See my recipe for the stock on Zaar, it is really simple to make. I don't dress up my soup with all the extra's. Only the lime and cilantro it adds that special yum factor and balances out the heat!

Ingredients Nutrition

Directions

  1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
  2. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  3. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
  4. Top with the diced avocado and crushed tortilla and cheese if using.
  5. Garnish with cilantro and serve with lime wedges.

Reviews

(3)
Most Helpful

My husband and I REALLY enjoyed this. I have to admit I was skeptical because there are so few seasonings. To my surprise, it was spectacular! I added a 14oz. can of diced tomatoes, then added rotisserie chicken to the soup and allowed it to simmer along with the broth. I used all the suggested toppings. IMO the avocado, cilantro and lime are a must! I used pepper jack cheese w/ jalapenos, no salt & pepper. Just divine! Thanks Luvsfood!

Chicagoland Chef du Jour April 03, 2009

There's a Mexican restaurant in the Dallas/Fort Worth area that made delicious tortilla soup - this is pretty darn close! I served it over fresh avocado and topped with shredded cheese. I also like to serve it with a side of tortilla chips that you can either soak in the soup or eat separately. YUM! It was absolutely delicious and even better the second day. Thanks for a great recipe!

deborahsittig January 18, 2007

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