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This southern-style chicken tortilla soup is made heartier with chorizo sausage, potatoes, and Cheddar cheese.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.

  • Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.

  • Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.

  • 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

774 calories; 42.9 g total fat; 100 mg cholesterol; 2340 mg sodium. 61.7 g carbohydrates; 36.9 g protein; Full Nutrition