Tortilla Soup II Recipe
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Tortilla Soup II

By: Sheila 
"You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (185)

What to Drink?
Wine Sauvignon Blanc
Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 6 -8 servings
 

Ingredients

  • 4 boneless chicken breast halves, cooked and shredded
  • 2 (14.5 ounce) cans chicken broth
  • 1 (4 ounce) can diced green chiles
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 4 (10 inch) flour tortillas
  • 1 tablespoon olive oil

Directions

  1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
  2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 285 | Total Fat: 6.7g | Cholesterol: 47mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 6, 2005 by Bubba's Mom   view full review
This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 15, 2007 by patriotizm   view full review
I did not start out to make this particular recipe, but found I didn't have the ingredients...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 24, 2007 by CHELS   view full review
Followed the recipe as it is, and it turned out great! Not for the faint of heart, as it is...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 23, 2006 by LisaDee   view full review
Wow, this was really good. I made the following modifications: I used only 2 chicken breasts...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 17, 2006 by Teresa   view full review
Delicious! Baking the tortillas is a healthier alternative to frying them. Try avocado, sharp...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 17, 2003 by Doug Matthews Supporting Member (Click to learn more about Supporting Membership)  view full review
This has become a fall and winter staple in our household with a few twists. I use vegetable...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 31, 2005 by DRAGONSGRRL   view full review
This was fantastic! I made this for Father's Day this year, and everyone loved it! I cooked...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 24, 2003 by STORMIBB2   view full review
This recipe is excellent!!! I only used two chicken breasts instead of four, I also added salt...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 28, 2010 by Rhianna   view full review
Very good, but better the next day. I garnished the soup with blue corn tortilla chips &...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 16, 2007 by Holly   view full review
I Love this recipe. I always add frozen corn for the last 15 minutes, which I think works...

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