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Tortilla Soup

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
  6 servings, about 1 1/3 cups each
Here’s a version of chicken tortilla soup that’s both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.
8   corn tortillas, halved and thinly sliced
Canola or olive oil cooking spray
1 tablespoon   canola oil
3   Anaheim or poblano peppers, diced
1   medium onion, diced
1 teaspoon   ground cumin
1 pound  boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
4 cups  reduced-sodium chicken broth
1 14-ounce can   diced tomatoes with green chiles
2 tablespoons   lime juice
1/2 cup  shredded sharp cheddar cheese
1/4 cup  chopped fresh cilantro

Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.
Tortilla Soup Recipe at
Preheat oven to 400°F.

Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.

Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/3 cups each
Calories: 288
Fat. Total: 12g
Protein: 20g
Carbohydrates, Total: 25g
Fat, Saturated: 4g
Fiber: 5g
Cholesterol: 56mg
Sodium: 483mg
% Cal. from Fat: 38%
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Daryl, OK Reviewed: 01/18/2011
Fair but can be better and healthier
Loose the canola should not even be listed as a food! Olive oil. Loose the cilantro...overused pseudo mexican flavor! Get New Mexico red chili powder and follow the directions for a red sauce. The Culinary students made it here at school and I, a Maintenance Instructor, went up and corrected their recipe.
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