Saturday, September 18, 2010

Tortilla Soup Recipe

This is one of my family’s favorite soup recipes. If you omit the tortillas in the soup base, it freezes extremely well.  Just cook the cilantro and garlic and add the tortillas when you thaw and reheat.

Tortilla Soup


Soup Base-

  • 1 large onion, peeled and roughly quartered (about 12 oz.)
  • 2 tablespoons of vegetable oil
  • 5 corn tortillas, coarsely chopped
  • 6 cloves of fresh garlic, finely minced
  • 1 tablespoon of fresh cilantro, chopped
  • 2 (10 3/4 oz.) cans of tomato puree
  • 2 (32 oz.) boxes of chicken broth
  • 1 tablespoon ground cumin
  • 2 teaspoons of chili powder
  • 2 bay leaves
  • 1/8 teaspoon ground red pepper
  • 2 cans of whole kernel corn, drained
  • 2 cans of black beans, drained


Crunchy Tortilla Strips-

  • About 5 corn tortillas, cut into thin strips
  • Non-stick cooking spray
  • Chili powder & ground cumin for seasoning

Preheat oven to 400 degrees. Put tortilla strips into a medium bowl. Spray lightly with cooking spray, then sprinkle desired amount of chili powder and cumin. Toss, then lay on a nonstick baking sheet. Place in oven for about 10 minutes, then using a spatula, flip over. Continue cooking for another 5 minutes or so, or until desired crunchiness.  Remove from oven and place on a plate with paper towels.


Chicken strips-

  • 2-3 boneless, skinless chicken breasts, cut into strips
  • Salt and pepper to taste
  • Cooking oil

In a skillet, heat a few tablespoons of cooking oil over medium to medium-high heat.  Once heated, add chicken strips and cook until thoroughly done.


1 avocado, peeled, seeded and cubed (if desired)

Sour cream

Shredded Cheddar cheese


  • Add quartered onion pieces to your food processor. Process until smooth. Measure out 1 cup onion puree, and set aside.
  • Heat 2 tablespoons vegetable oil in a Dutch oven or soup pot over medium heat.  Cook 5 chopped corn tortillas, garlic, and cilantro in hot oil until tortillas are soft. 
  • Add onion puree, tomato puree, and rest of soup base ingredients.
  • Bring to a boil; cover and reduce heat, and simmer 30 minutes.
  • Remove and discard bay leaves.

To Serve

  • Spoon soup into bowls; add chicken strips, avocado, cheese, and a dollop of sour cream.
  • Top with tortilla strips.



  1. That looks amazing, adding it to my soup recipes. Now, I am just waiting on some cool weather.

  2. That soup looks so good, I will have to try it! Thank you for sharing the recipe with a picture...I love seeing what the recipe should end up looking like when completed.

  3. I am going to have to try this thanks for sharing!

  4. Looks amazing, nom nom ;) Must try it, thank you!

  5. Thank you for posting this recipe! I've been wanting to try it ever since you posted the pic on twitter!

  6. Oh YUM! I'm so printing this out and making it soon. Looks delish!