Tortilla Soup II

Tortilla Soup II

192 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Sheila
Recipe by  Sheila

“You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips.”

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Ingredients

Adjust Servings

Original recipe yields 6 -8 servings

Directions

  1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
  2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

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Reviews (192)

Rate This Recipe
Bubba's Mom
57

Bubba's Mom

This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing, which was a bit much, next time I will add another can of tomatoes to thin soup a little) I also didn't have canned tomatoes with chilis in them ( impossible to find Rotel in Toronto) so I just used regular canned diced tomatoes and add a bunch of jalopenos from a can. I went light on the cayenne (1/4 tsp) because I was making it for my parents and didn't want it to be too spicy for them. I also took a flour tortilla, sprinkled some chili powder on it, cut it into thin strips, and baked it for a few minutes. I topped the soup with aged cheddar, sour cream, sliced avocado, cilantro and a couple of the the tortillas strips arranged artfully on top. It looked like soup at a fancy restaurant and the taste was awesome. I had it three times last week and have been craving it ever since. You won't be disappointed. Thanks!

patriotizm
28

patriotizm

I did not start out to make this particular recipe, but found I didn't have the ingredients needed for my other one. This was really, really good. Tortilla soup is one of those things that is hard to get right, especially if you're from San Antonio; it needs to be spicy, yet flavorful and above all, authentic. I can't believe Ro-Tel and canned chilis can be this perfect...I may never try that other recipe with fresh tomatoes and jalapenos. I served it over tortilla chips instead of frying the tortillas.

CHELS
25

CHELS

Followed the recipe as it is, and it turned out great! Not for the faint of heart, as it is very spicy...luckily we like a little extra kick. Next time I might try adding some corn or avocado.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 21.5 g
  • 43%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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Chicken Tortilla Soup V

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