Mexican Tortilla Chicken Soup

"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!"
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:




  • 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.
  • Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  • Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
  • Top with the diced avocado and crushed tortilla and cheese if using.
  • Garnish with cilantro and serve with lime wedges.

Questions & Replies

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  1. 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!
  2. 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!


I love to cook, brings everyone together to enjoy and relax !! Keeps memories of my Great Aunt who was an amazing, amazing, cook, close at heart. She was my inspiration to learn to cook !!
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