Tortilla Soup with Chicken

Tortilla Soup with Chicken
Servings: 4 Prep 15 mins Cook 30 mins


  • 1/2 cup corn oil
  • 6 corn tortillas, cut into 1-inch slices
  • 1 large onion, sliced
  • 3 cloves garlic, thinly sliced
  • 1 cup drained canned tomatoes, chopped
  • 1 ancho chile, seeded and coarsely chopped
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken
  • 2 tablespoons lime juice
  • 1/4 cup shredded Monterey Jack cheese
  • 1 ripe avocado, peeled and sliced
  • Cilantro for garnish, optional

Make It

1. Heat oil in a large saucepan over medium-high heat. When the oil is hot, fry the tortilla strips in batches until golden brown and crisp, about 2 to 3 minutes total. Reserve.

2. Discard all but 1 tablespoon of oil. Turn heat to medium and cook onion and garlic until soft, stirring occasionally, about 5 minutes. Add tomatoes, ancho chile and half of the tortilla strips. Cook for 5 minutes. Add broth and bring to a boil. Simmer for 15 minutes.

3. Cool slightly. Using an immersion blender or upright blender, puree the mixture until smooth. Return to medium heat, stir in chicken and heat through.

4. To serve, season to taste with lime juice. Garnish with cheese, avocado, cilantro and remaining tortilla strips.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 410, Fat, total (g): 22, chol. (mg): 58, sat. fat (g): 5, carb. (g): 29, fiber (g): 6, pro. (g): 25, sodium (mg): 944, Percent Daily Values are based on a 2,000 calorie diet.