Tortilla Chicken Soup

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Total Time
35mins
Prep
5 mins
Cook
30 mins

This recipe is based upon one that I got from Land o Lakes, however I have modified it to suit my tastes.

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Ingredients

Nutrition

Directions

  1. Heat oven to 375°F.
  2. Brush 1 tablespoon melted butter on both sides of each tortilla.
  3. Cut tortillas into strips.
  4. Place on baking sheet.
  5. Bake for 5 to 7 minutes, stirring occasionally, or until crunchy.
  6. Melt 1 tablespoon butter in a saucepan until sizzling; add onion, jalapeño, garlic and cumin.
  7. Cook over medium heat until onion is softened.
  8. Add broth and tomatoes and continue cooking until mixture just comes to a boil.
  9. Reduce heat to low and add 10 of the baked tortilla strips to the soup.
  10. Cover with a lid and cook, stirring occasionally, for 15 minutes.
  11. Stir in lime juice.
  12. Place 2 cups soup in 5-cup blender container or food processor bowl.
  13. Cover, blend on Low until smooth about 60 seconds.
  14. Repeat with remaining soup.
  15. Heat chicken in microwave till hot.
  16. Add chicken breasts to bowls and cover with soup.
  17. To serve, top soup with remaining tortilla strips, shredded cheese and cilantro.
Most Helpful

5 5

I made this as written, except I omitted the jalapeno pepper (kiddos wouldn't have eaten it.) This is the first Tortilla soup I've ever made that was blended. I also like black beans in chicken tortilla soup, but didn't miss them in this recipe. I think the fresh lime juice and cilantro are really what made a HUGE difference. It took a while to put together, but was well worth the time. I will make this again!