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Tortilla Soup II

Rated as 4.7 out of 5 Stars

"You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips."
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Ingredients

1 h 10 m servings 285 cals
Original recipe yields 7 servings (6 -8 servings)

Directions

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  1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
  2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Nutrition Facts


Per Serving: 285 calories; 6.7 g fat; 27.2 g carbohydrates; 21.5 g protein; 47 mg cholesterol; 585 mg sodium. Full nutrition

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Reviews

Read all reviews 199
  1. 249 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing, which was a bit much, next time I will add another can of tomatoes to thin soup a little) I also did...

Most helpful critical review

I know that most of you won't agree with me, but I did not care for this recipe at all. I just returned from Los Cabos, Mexico last night and was so excited to make tortilla soup. This recipe ...

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This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing, which was a bit much, next time I will add another can of tomatoes to thin soup a little) I also did...

I did not start out to make this particular recipe, but found I didn't have the ingredients needed for my other one. This was really, really good. Tortilla soup is one of those things that is ...

Followed the recipe as it is, and it turned out great! Not for the faint of heart, as it is very spicy...luckily we like a little extra kick. Next time I might try adding some corn or avocado.

Wow, this was really good. I made the following modifications: I used only 2 chicken breasts and then added one can each of black beans and corn. I also doubled the amount of broth. I exclude...

Delicious! Baking the tortillas is a healthier alternative to frying them. Try avocado, sharp cheddar cheese & add more cayenne pepper!

This has become a fall and winter staple in our household with a few twists. I use vegetable broth instead of chicken broth - a can of peeled plum tomatos and I throw in a avocado in the last st...

Very good, but better the next day. I garnished the soup with blue corn tortilla chips & cheddar cheese, because I prefer my tortilla soups that way.

I Love this recipe. I always add frozen corn for the last 15 minutes, which I think works really well in this recipe.

This was fantastic! I made this for Father's Day this year, and everyone loved it! I cooked the chicken breasts in chicken broth, and I served it with some sour cream in addition to the chees...