The Mansion's Chicken Tortilla Soup

READY IN: 30mins
Recipe by Marsha Hamner

This soup is almost addictive! Tried to find something to match the Puerto Vallarta but I think this may be better! LOVE IT!!!!

Top Review by Muffin Goddess

Very good tortilla soup! I tossed in some dried epazote (it's all I had) with the tortillas and garlic, and I saved the chopped fresh cilantro as a garnish. I made a few little changes: I had a half jalapeno in the fridge to use up, so I diced it and added it with the tortillas, garlic and epazote. I didn't have any canned tomato puree, so I subbed in El Pato Tomato Sauce instead. I got lazy at the end, so instead of frying my own tortilla strips, I added some premade tortilla chips for the garnish. I also squeezed a lime wedge over my bowl of soup. DH hasn't tried it yet (he ate earlier in the evening, and wasn't hungry when the soup was finished), but I'm sure he'll love it when he tries it. Thanks for posting! Made for PAC Fall 09

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
  2. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
  3. Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

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