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

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.

  • Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.

  • Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Nutrition Facts

285 calories; 6.7 g total fat; 47 mg cholesterol; 585 mg sodium. 27.2 g carbohydrates; 21.5 g protein; Full Nutrition

Reviews (204)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2005
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 didn't have canned tomatoes with chilis in them ( impossible to find Rotel in Toronto) so I just used regular canned diced tomatoes and add a bunch of jalopenos from a can. I went light on the cayenne (1/4 tsp) because I was making it for my parents and didn't want it to be too spicy for them. I also took a flour tortilla sprinkled some chili powder on it cut it into thin strips and baked it for a few minutes. I topped the soup with aged cheddar sour cream sliced avocado cilantro and a couple of the the tortillas strips arranged artfully on top. It looked like soup at a fancy restaurant and the taste was awesome. I had it three times last week and have been craving it ever since. You won't be disappointed. Thanks! Read More
(62)

Most helpful critical review

Rating: 1 stars
09/21/2016
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 sounded good but it tasted nothing like the soup I loved in Mexico. Read More
(3)
254 Ratings
  • 5 star values: 195
  • 4 star values: 48
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/07/2005
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 didn't have canned tomatoes with chilis in them ( impossible to find Rotel in Toronto) so I just used regular canned diced tomatoes and add a bunch of jalopenos from a can. I went light on the cayenne (1/4 tsp) because I was making it for my parents and didn't want it to be too spicy for them. I also took a flour tortilla sprinkled some chili powder on it cut it into thin strips and baked it for a few minutes. I topped the soup with aged cheddar sour cream sliced avocado cilantro and a couple of the the tortillas strips arranged artfully on top. It looked like soup at a fancy restaurant and the taste was awesome. I had it three times last week and have been craving it ever since. You won't be disappointed. Thanks! Read More
(62)
Rating: 5 stars
11/07/2005
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 didn't have canned tomatoes with chilis in them ( impossible to find Rotel in Toronto) so I just used regular canned diced tomatoes and add a bunch of jalopenos from a can. I went light on the cayenne (1/4 tsp) because I was making it for my parents and didn't want it to be too spicy for them. I also took a flour tortilla sprinkled some chili powder on it cut it into thin strips and baked it for a few minutes. I topped the soup with aged cheddar sour cream sliced avocado cilantro and a couple of the the tortillas strips arranged artfully on top. It looked like soup at a fancy restaurant and the taste was awesome. I had it three times last week and have been craving it ever since. You won't be disappointed. Thanks! Read More
(62)
Rating: 5 stars
01/15/2007
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 hard to get right especially if you're from San Antonio; it needs to be spicy yet flavorful and above all authentic. I can't believe Ro-Tel and canned chilis can be this perfect...I may never try that other recipe with fresh tomatoes and jalapenos. I served it over tortilla chips instead of frying the tortillas. Read More
(30)
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Rating: 5 stars
08/24/2007
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. Read More
(27)
Rating: 4 stars
08/23/2006
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 excluded the cayenne pepper and I'm glad I did because it had the perfect amount of heat for our tastes. It would have been much too hot for us with the cayenne. I used blue corn chips rather than cooking my own tortillas and added extra chopped cilantro as a garnish. Delish! Read More
(20)
Rating: 5 stars
01/17/2006
Delicious! Baking the tortillas is a healthier alternative to frying them. Try avocado sharp cheddar cheese & add more cayenne pepper! Read More
(15)
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Rating: 4 stars
01/17/2003
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 stages of simmering. Serve it with the basil roasted pepper monterey jack cornbread from breadrecipe com and you have a great meal. Read More
(13)
Rating: 5 stars
07/24/2003
This recipe is excellent!!! I only used two chicken breasts instead of four I also added salt to taste. This made enough for my husband and myself for two meals. The flour tortillas are a nice change from the normal corn. My husband likes the flour ones but not the corn so this is just perfect. This would be really great with black olive slices added at the last minute also. I did add extra lime juice just a personal preference. This is a great recipe. It is very spicy with the cumin and cayenne pepper. If children will be eating you might want to half the amounts on these two. Thank you for the fabulous recipe Sheila!!! Read More
(10)
Rating: 5 stars
07/31/2005
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 cheese and tortilla strips. It was even better the next day! Goes great with corn muffins. Read More
(10)
Rating: 4 stars
07/28/2010
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. Read More
(10)
Rating: 1 stars
09/21/2016
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 sounded good but it tasted nothing like the soup I loved in Mexico. Read More
(3)