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Chicken Tortilla Soup II

Chicken Tortilla Soup II

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Trey

Trey

Easy to make ahead and makes great leftovers too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Directions

  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.
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Reviews

LISAKP71
208

LISAKP71

7/1/2007

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!

RICA
185

RICA

1/2/2004

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).

KWANTUM
98

KWANTUM

10/29/2003

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.

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