Spicy Tortilla Soup Recipe - Allrecipes.com
  • READY IN 35 mins

Spicy Tortilla Soup

Recipe by  

"A fantastic way to warm up when it's chilly outside. This spicy one pot meal is packed with vegetables and tastes even better when it's served with traditional accompaniments - shredded cheese, sour cream and lime wedges."

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Original recipe makes 6 servings Change Servings


  1. In large saucepan, saute onions in olive or vegetable oil until soft, about 2 minutes. Add carrots and celery, stirring to slightly soften and combine with onions, about 1 minute.
  2. Season with Morton® Kosher Salt and pepper. Stir in chicken broth and diced tomatoes with green chilies; bring mixture to boil. Cover and reduce heat; simmer for 5 minutes. Carefully add chicken pieces to soup; simmer an additional 8 to 10 minutes or until chicken is cooked through and juices run clear.
  3. Remove chicken from soup; cool and shred. Return chicken to soup; heat through. Ladle soup over crushed tortilla chips. Garnish with cilantro, cheese, sour cream and lime, if desired. Serve immediately.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins


  • Use precooked chicken pieces. Add to soup just to heat through.
  • Vegetarian Variation: Substitute 1 can (15 ounces) chickpeas for chicken. Omit chicken broth and substitute water.

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  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 4.9 g
  • 7%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 1034 mg
  • 41%

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

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