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Chicken-Chorizo Tortilla Soup

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"This southern-style chicken tortilla soup is made heartier with chorizo sausage, potatoes, and Cheddar cheese."
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40 m servings 773
Original recipe yields 8 servings


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  1. Preheat a medium-to-large soup pot over medium-high heat. Season chicken with salt and pepper. Add olive oil and chicken to the hot pot. Lightly brown chicken, about 2 minutes. Add chorizo and garlic; cook 2 to 3 minutes.
  2. Add potatoes, jalapeno peppers, and onion to the pot. Cook for 5 minutes. Stir in tomatoes and hot sauce. Add chicken broth and bring to a bubble, about 5 minutes.
  3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.
  5. Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.
  6. Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.
  7. Garnish each bowl with cilantro and green onions.


  • Cook's Notes:
  • Regarding the chorizo, I recommend using 1/2 of a pork roll and 1/2 of a beef roll.
  • Use your favorite shredded cheese.

Nutrition Facts

Per Serving: 773 calories; 42.8 61.5 36.7 100 2337 Full nutrition

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