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Zeke's Tortilla Soup

Rated as 4.7 out of 5 Stars

"An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying."
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Ingredients

1 h 30 m servings 509 cals
Original recipe yields 12 servings

Directions

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  1. In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
  2. In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
  3. Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts


Per Serving: 509 calories; 25 g fat; 46.3 g carbohydrates; 27.9 g protein; 60 mg cholesterol; 1830 mg sodium. Full nutrition

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Reviews

Read all reviews 85
  1. 108 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 1 out of 5 Stars
Most helpful positive review

This is a good jumping off recipe, that tastes those from restaurants. I used chicken with bones/skin and boiled it in the water, just as for chicken noodle soup. I strained the broth thru a wi...

Most helpful critical review

i figured i would try this b/c of the high reviews but i was slightly dissappointed. not sure if i did something wrong, but the flavor was WAY off from being a tortilla soup. will not make again

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This is a good jumping off recipe, that tastes those from restaurants. I used chicken with bones/skin and boiled it in the water, just as for chicken noodle soup. I strained the broth thru a wi...

This soup was delicious. I read through the other reviews and added in additional ingredients and removed the tortilla strips altogether (it doesn't need them). I made the recipe for 6 serving...

This was a great soup, full of flavor, and texture, but I tinkered with it. I only made 1/2 of the recipe as it seemed like enough to feed an army. I added a can of rinsed, drained, black beans ...

YUM!!!!! 5 forks up!!!!! Good enough to make for company! I added 1TB of olive oil to the broth, what a yummy broth!! I baked my corn tortillas, and garnished the soup with light sour cream, ava...

Excellent. I used chicken broth for the liquid and a pint of homemade salsa (ready-made is fine) instead of the veggies and canned tomatoes. Much easier this way and very delicious. Also used...

Way to go, Zeke! This soup is delicious. I suggest to add a can of corn to your pot. Also, baking the tortillas is much easier, quicker, and healthier than frying. To shread tortillas quickly, s...

AWSOME! Used 4 cups chicken broth in place of 3 cups wat, still use 15 bullion cubes. This takes a lot of time to make. I am thankful my sister was here to shread chicken for me! or dinner woul...

i figured i would try this b/c of the high reviews but i was slightly dissappointed. not sure if i did something wrong, but the flavor was WAY off from being a tortilla soup. will not make again

WHOA!!!! This was delicious! I added dried cilantro, omitted the avocado and halved the recipe. Added shredded cheddar cheese at serving. This might be a touch watery or liquidy but I am not com...