Tortilla Soup

5.00 avg. rating (93% score) - 2 votes

Tortilla Soup

This was served at a friend’s house & we enjoyed it. My wife & I changed some of the ingredients to improve it to our tastes. Everyone we have served it to has since begged for the recipe, as it is so good. This is a one bowl meal, easy to fix & hearty enough for any appitite. A real “crowd pleaser”.

Yield: 8-12 servings


  • 1 3-pound whole chicken (enough to yield 3-4 cups meat)
  • 2 tablespoons butter or margarine
  • 1 onion
  • 1or 2 jalapeno peppers
  • 2 cans stewed tomatoes, chopped medium
  • 1 can beef broth
  • 2 cans chicken broth
  • 1 can tomato soup
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon adobo seasoning (optional)
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon Tabasco sauce
  • 2 teaspoons Worcestershire sauce
  • 1 package wheat tortillas, cut into bite-size strips
  • garnish: Monterrey Jack cheese


Cook chicken; debone and reserve meet. In a stockpot, saute onion and jalapeno in margarine until tender. Add next twelve ingredients (plus chicken) and simmer for 1 hour.

Pile a generous amount of tortilla strips into each bowl. Ladle in the soup and top with cheese.

I use all salt-free broths. Also this recipe is only a gauge for you to work with. Feel free to experiment with more and other veggies.
  • Anonymous

    A tasty meal in itself. Great on a chilly night. I used 4-Cheese Doritos instead of the Tortilla strips. Adds salt, but it’s gooood!

  • Anonymous

    This is a little complicated to be simple for most folks; if you just throw it together without the dobro it works great. It’s very good and it is a crowd pleaser.


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