Search thousands of recipes reviewed by home cooks like you.

Chicken Tortilla Soup II

Chicken Tortilla Soup II

  • Prep

  • Cook

  • Ready In


Easy to make ahead and makes great leftovers too!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 796 mg
  • 32%

Based on a 2,000 calorie diet


  1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
  2. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Rate recipe

Your rating




YUM, so great!!! One note: about HALF the oil is plenty. For ease of preparation, I got a pre-cooked rotisserie chicken from the deli counter instead of the chicken breasts - way faster and easier, and the meat is really flavorful. Just take it off the bones, give it a rough chop and you're done. My no-nonsense, meat&potatoes husband requested a big batch of soup to take camping! Nice and sniffle-inducing spicy; adjust the cayenne or serve with a big spoonful of sour cream for the faint of heart. I've already sent the recipe to four people; my family loves it, and so do my husband's camping buddies. This will go into heavy rotation for us! Garnish with any combo of: crunchy tortilla strips (save a few tortillas to make some fresh-sprinkle lightly with onion powder); some remaining cilantro; sour cream, shredded cheese; avocado; and whatever you do, don't skip a squeeze of fresh lime!


This soup is great! Everybody loves it. I did two things differently -- first, I cooked the chicken with the spices in the first step of the recipe so the chicken meat would absorb the flavors. Secondly, I was out of corn tortillas so I used tortilla chips that I just crumbled in the bottom of the bowl before adding the soup. (I felt that the tortillas added at the beginning got too mushy).


The flavor is pretty good. The appearance is mushy garbage. It has so much oil it collects at the top in a thick layer. It hardly looks edible, but it is. I will however attempt this recipe again with a few changes. 1) Fry the tortilla strips drain and set aside. 2) Saute onions and cilantro in 2-3T (not 6T) of oil. Drain and return to pot. Do whatever you can to reduce the oil. 3) Follow rest of recipe. 4) Garnish with fried tortilla strips and maybe a mexican cheese such as Queso Quesadilla.