"This is a very popular Mexican soup. It can be served with any other Mexican dish. If you can not purchase chipotle chilies in your ethnic section of your grocery store try substituting smoked jalapenos." — ANDRÉE
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10 (6 inch)
corn tortillas, cut into 1/2 inch strips
1 1/2 cups
vegetable oil for frying
fresh cilantro leaves
chipotle peppers in adobo sauce
avocados - peeled, pitted and diced
I loved this soup. It's quick, easy and very tasty. For a more low fat version of the tortilla strips, I sprayed the strips with olive oil, and then baked them at 375 degrees until they got crispy.
I am a Latina who loves Cilantro, but this soup had a little too much. Otherwise, it was great.
I loved this soup. I do suggest that adding chopped raw onion and bit of lime juice does just the trick. The lime juice is essential when adding chicken. Thanks Andree!
Wow...what a recipe! I brings back happy memories
for me. It is nice, easy and quick to prepare.
I did not use as much oil as recommended...the amount of cilantro was a bit much, it should be
used as a garnish only, with lime, onions etc.
Adding a cup or two of chicken would be just perfect. I will prepare this in order to use my
Thanksgiving "saved-over" turkey. Gracias Andre,
tu sopa es digna de un soberano Azteca !!!
I used some canned substitutes and it was still great...drained diced tomatoes instead of fresh and canned diced chilles instead of adobo. I also added canned black beans and corn a couple times for a heartier soup. Always topped with monterey jack cheese and tortilla strips (or chips). Always enjoyed to the last drop!
Absolutely great! I usually use water instead of chicken broth and I add lime juice. Wonderful result!
LOVED IT! Exactly the soup recipe I have been looking for the past 3 years! SO easy to make and great leftover (if there are any!!) A couple of variations to try: add 2 T uncooked long-grain rice; add cooked and cubed chicken breast; add sliced andouille sausage; the possibilities are endless!
We loved this soup. I sprayed the tortillas with cooking spray and baked them and they turned out perfect. I also added some shredded chicken to the soup and sprinkled a little cheddar cheese on top along with the avacado and tortilla strips when serving. We thought is was even better the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 191
Make this tasty chicken tortilla soup in your slow cooker.
Making this chicken taco soup is a snap in the slow cooker.
You won't believe how tasty this easy soup is. Serve with chips.