Tortilla Soup

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Tortilla Soup


  • 1 lb. boneless, skinless chicken breasts
  • 32 oz. chicken broth
  • 1 medium yellow onion, chopped
  • 10-oz. can diced tomatoes with green chiles, undrained
  • 4-oz. can diced tomatoes, undrained
  • 2 cloves garlic, minced
  • 8 oz. frozen corn
  • Juice of 1/2 lime
  • 2-4 Tbsp. chopped cilantro, to taste
  • 4 corn tortillas cut into squares or strips and fried or tostado chips
  • Salt and pepper to taste*
  • Optional garnishes: grated Cheddar or Monterey Jack cheese, diced avocado


Place chicken breasts, onion and broth in a large pot or 4-quart deep saute pan. Bring broth to a boil, reduce heat and simmer until chicken breasts are done, about 20 minutes. Remove chicken to a clean cutting board. Add remaining ingredients except tortillas/chips and garnishes. Bring to a boil over medium heat. Reduce to a simmer. Meanwhile, cut chicken into bite-size pieces and return to soup pot. Simmer until corn is tender or longer. When ready to serve, place tortillas or chips in a bowl and ladle over soup. Sprinkle cheese on top, if desired. Garnish with cubes of avocado. Makes about 2 quarts.

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