Tortilla Soup With Chicken

Total Time
Prep 10 mins
Cook 15 mins

I love tortilla soup, and this one is really simple to make. Let me know what you think! Prep and cook time does not include the preparation of the tortilla strips.

Ingredients Nutrition


  1. Dry tortillas in 250 degree oven for 1 hour.
  2. Cut each in half, and then cut the halves into thin strips.
  3. Fry in 1" of hot oil.
  4. Drain on paper towels and set aside.
  5. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in a saucepan, bring to a boil.
  6. Reduce heat and simmer for 5 minutes.
  7. Add chicken, simmer about 5 minutes, until just cooked through.
  8. Stir in onion, cilantro, and lime juice.
  9. Add salt and pepper to taste.
  10. Divide tortilla strips eveny as a garnish for each serving of soup!


Most Helpful

This is almost the exact recipe for tortilla soup that I use, and I feel that it's the best! Not only is it easy, but it tastes great! The few subs I make are to use fresh (but soft) plum tomatoes, 1/2 white onion and 3 whole serrano peppers rather than flakes (I like things HOT). Honestly, though I know there are many different varieties of tortilla soup around, this is one of the most authentic tasting. When I studied in Mexico, I never had tortilla soup with lots of flashy stuff in it, simplicity is the key. Anyway, thanks for passing along my fave soup recipe.

AmbyDawn December 29, 2003

This soup tasted good, but I felt that it wasn't the BEST chicken tortilla soup that I've ever had. I gave this recipe 3 stars, because the overall flavor was pretty good and it was VERY easy to make. I would recommend that anyone that makes this NOT skip the red pepper flakes and to definitely use the Mexican style tomatoes. The soup did have a little kick to it that was very nice. Without that kick this soup would have been very bland. If I were to make this again I would most likely use Mexican style crushed tomatoes or just crushed tomatoes and a small can of diced peppers. Also, I thankfully only used 1 1/2 cans of chicken broth. This soup would have been more liquid than I like for a soup consistency had I added the full amount of broth along with the water.

AudreyBG April 30, 2003

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