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Chicken Tortilla Soup

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Chicken Tortilla Soup
2013-03-09 Other
5 2

Mexican comfort food! Hot and spicy, Chicken Tortilla Soup is chocked full of all those south-of-the-border flavors. A complete meal in itself. And a great way to use that leftover rotisserie chicken.

  • Prep Time: 30 min.
  • Cook Time: 1 hr. 10 min.
  • Total Time: 1 hr. 40 min.


12 Corn Tortillas
Oil, for frying tortillas
1 cup Diced Onion
1-2 Fresh Jalapeños, seeded and minced
2 cloves Garlic, minced
4-oz. can Chopped Green Chilies
2 Tbsp Vegetable Oil
28-oz. can Whole Tomatoes
2 Tbsp Fresh, coarsely chopped cilantro
1 tsp Ground Cumin
1 tsp Ground Chili Powder
½ tsp Sugar
1 tsp Worcestershire Sauce
14-oz. can Beef Broth
14-oz. can Chicken Broth
10-oz. can Tomato Soup
2-3 cups Shredded Rotisserie Chicken
2 cups Shredded Sharp Cheese


Cut tortillas into 1/2" strips. Fry in hot oil until crisp and golden brown. Sprinkle with salt and set aside. Sauté onion, jalapeño peppers, garlic and green chilies in oil until tender. In blender, combine undrained tomatoes, cilantro, spices, onion mixture and blend until almost smooth, leave a little texture. Pour into dutch oven and add broths and soup. Bring to a boil, cover, reduce heat and simmer for an hour, stirring occasionally. Add shredded chicken and 1 cup of cheese; simmer 10 minutes longer. Serve hot and top with additional cheese and crisp tortilla strips.

Helpful Tips:

Garnish with sliced avocados, diced tomatoes, chopped green onion and a dollop of sour cream. Soup base can be frozen; finish preparing the rest of the soup at a later date.