Tortilla Chicken Vegetable Soup Recipe -
Tortilla Chicken Vegetable Soup Recipe

Tortilla Chicken Vegetable Soup

Recipe by  

"This hearty soup is an anything-goes recipe! Try using carrots instead of red bell pepper; extra garlic, no problem! I love a lot of cilantro! Whatever your choice of veggies, it's wonderful and sure to please your family's tastebuds. At our house, I put a bottle of our favorite hot sauce on the table for those who like to spice up their tortilla soup. Garnish with Monterey Jack cheese and tortilla chips."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 25 mins

    1 hr 40 mins


  1. Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
  2. Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
  3. Add corn, green onion, and cilantro. Simmer 10 minutes longer.
  4. Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2003

Better than southern homeade veggie soup fresh from the garden! I used both red bell pepper and carrots, extra spices (especially cumin), and substituted potatoes for rice. We can't stop eating it and it made plenty to share. MANY thanks to the submitter!!!

Most Helpful Critical Review
Oct 19, 2010

This is OK but I usually make this Tortilla soup recipe I found on here and I like my usual recipe much better. I probably won't make it again.


46 Ratings

Jan 30, 2006

I made this soup 2 days ago and it is no more it was awesome. I tripled the recipe added a teaspoon of cinnamon for warmth omitted the rice and my family loved it. I could eat this almost everyday... I have for the last two days. I used thighs instead of breast and instead of water I used chicken stock. It was gggggrrrreat!

Nov 08, 2004

Awesome soup! This soup turned out SO well! You can def. add any veggies you want. I didn't use tortillas, to keep it healthier and it's still amazing. I would suggest, however, to season your chicken/stock with salt and pepper while it's cooking. Thanks for the recipe!

Jan 21, 2006

This is a very hearty soup. Used Tortilla Soup II as a base and went from there. I added more canned diced tomatoes and a 32-ounce bag of Fiesta Blend veggies (corn, onion, black beans, peppers) so I didn't include the rice. Wasn't needed because this was so think, more like a stew. Increased the amount of cumin and used frozen diced onions as a timesaver.

Nov 17, 2010

This was a fantastic soup that you can really tailor to your likes. I made a couple of minor changes to this to be able to freeze this. I didn't add the cilantro simply because I forgot to. I skipped the green onion and used regular onion instead. We really enjoyed this soup and look forward to eating this for lunch tomorrow and freezing the remainder.

Jan 05, 2005

I used only one can of tomatoes and we added lime juice at the table. Put in a couple of mild green peppers too. Excellent flavor, beautiful color, and lots of it--perfect for company or for freezing leftovers. Great way to get rid of stale tortilla chips too!

Mar 06, 2005

Very good; broth was just a little plain, however. Next time I'll use only one can tomatoes and less cilantro.


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  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 371 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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