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Nutrition Facts
Serving Size 1 (528g) Recipe makes 6 servings The following items or measurements are not included below: 4 large cooked chicken breast halves
Calories 338
Calories from Fat 168		(49%)
Amount Per Serving		%DV
	Total Fat 18.7g	28%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 5.4g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 1050mg		43%
Potassium 751mg		21%
Total Carbohydrate 35.7g		11%
	Dietary Fiber 4.9g	19%
	Sugars 10.0g
Protein 9.8g		19%
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The Best Chicken Tortilla Soup

Recipe #85800 | 55 min | 15 min prep | add private note

⁽⁷⁶⁾ RATE IT NOW Print Recipe

By: LorenLou
Mar 5, 2004

Tortilla soup as it should be.....trust me, everyone loves this....and it's from the Houston Jr. League "Stop and Smell the Rosemary".

SERVES 6 -8 (change servings and units)

Ingredients

6 tablespoons canola oil
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 (28 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 large cooked chicken breast halves, shredded

GARNISH

shredded monterey jack cheese
diced avocado
sour cream (optional)
2 corn tortillas, sliced and fried crisp (optional)

Directions

1
In dutch oven, heat the oil over medium heat.
2
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
3
Add the tomatoes, bringing to a boil.
4
Add cumin, chili powder and bay leaves.
5
Add chicken stock and return to a boil.
6
Reduce heat.
7
Add salt and cayenne and simmer for an additional 30 minutes.
8
Remove bay leaves and stir in shredded chicken.
9
Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

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Featured Reviews for This Recipe

From: Chef #1440530

On Nov 8, 2009

This was my first attempt at Chicken Tortilla Soup, so I am not sure how it is supposed to taste. I will say that this recipe went into my keepers pile very quickly. I did make a few changes (more like additions) with jalapenos (i like it hot) and corn. I, too, reduced the oil in half and used 14 oz of fire roasted diced tomatoes with 14 oz of spicy salsa. I also used red and green peppers. Finally, I just baked my garnishing tortillas. They were great — crunchy and healthier!

0 people found this review helpful

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From: Yia Yia

On Nov 1, 2009

Delicious! We're enjoying this right now. We both love it.

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From: Hey Jude

On Apr 19, 2004

If I could, this would get a thousand stars. This was SO good, my family went nuts over it and demanded it goes on our Mexican favorites list. I made this as is, the only thing I did different was to use a store-bought rotisserie chicken in place of the 4 cooked chicken breast halves. If you like Southwest/Mexican food, you must try this, it's awesome. Thanks so much LorenLou for the new addition to my family!

11 people found this review helpful

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From: ratherbeswimmin'

On Jun 30, 2004

I have looked high and low for a tortilla soup recipe that lights my fire. This is the one. The best of the best as far as I'm concerned. I also used rotisserie chicken mainly because I was short on time. The seasonings are awesome. My husband and I tossed a coin to see who gets to take the left-overs for lunch tomorrow. I won. Thanks LorenLou.