San Antonio Sopa de Tortilla (Tortilla Soup)

Mis' Kitchen 2

"This soup is modeled after a soup my grandmother raved about after coming back from San Antonio. After many trials, I've finally came up with the perfect soup. It is easily tailored to meet everyone's tastes. The cubes of cheese get very soft and are a bite of cheesy goodness in this wonderful soup. By using corn chips instead of frying, a food processor to shred the chicken, and prepared stock makes the recipe ready in about 30 minutes. Wouldn't recommend canned chicken, as it gives it a different taste all together."
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30-50 min 12 servings
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Original recipe yields 12 servings



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  1. Slice tortillas in strips (best with pizza cutter) and fry in oil over medium heat until crispy. Remove from oil. Set aside.
  2. Sautee onion in left over oil. Add chicken broth, chicken, cumin, chili poweder, lime juice, and tomato puree. Bring to a boil, then simmer for 10 minutes.
  3. Serve in bowls. Mix in avocado, cheese, sour cream, cilantro and/or tortilla strips to taste.
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