Tex-Mex Chicken Tortilla Soup

READY IN: 40mins
Recipe by Sue Lau

Has a little bit of spice to it, but you can adjust it however you like. Great for using up leftover chicken or turkey!

Top Review by Katie Neely

Maybe a little too much chili powder, but still a big hit. I used chopped fresh chicken breasts, and cooked them along with the onion and garlic.

Ingredients Nutrition

Directions

  1. If using tortilla rather than broken chips for garnish, using a pizza cutter or sharp knife, thinly slice tortilla into strips and fry in hot oil until crisp (baking works as well).
  2. Drain and set aside.
  3. Saute onion and garlic in olive oil in soup pot until tender.
  4. Add chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, and cooked meat.
  5. Season to taste with salt and pepper.
  6. Bring mixture to a boil, then reduce heat, and simmer for 15 minutes.
  7. Serve soup in bowls, garnished with crisp tortilla strips (or broken chips), shredded cheese, chopped cilantro, sliced scallion, and jalapeno peppers.

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