Zeke's Tortilla Soup Recipe - Allrecipes.com
Zeke's Tortilla Soup Recipe
  • READY IN hrs

Zeke's Tortilla Soup

Recipe by  

"An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    1 hr
  • COOK

    30 mins

    1 hr 30 mins


  1. In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
  2. In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
  3. Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2007

This is a good jumping off recipe, that tastes those from restaurants. I used chicken with bones/skin and boiled it in the water, just as for chicken noodle soup. I strained the broth thru a wire strainer into another pot. I estimated the water to add to make the 15 cups. I wasn't going to measure hot liquid. I didn't have coriander. I coarsely chopped up cilantro (the leaf part of the same plant as coriander) and added it to the bowls of those who wanted it. I didn't have tomatoes with chile peppers, so I chopped up two jalapeño peppers. Fresh just seemed better than canned. My chili powder was hot. Despite my changes, this soup came out mild, which is fine. Some like it mild, some like it hot. Those that liked it hot added hot pepper sauce to their own bowl. The last 5 minutes of the 25 I added a half a bag of frozen sweet corn. Also, I used the little pieces of nachos at the bottom of the bag. How I served it: I put a scoop of rice and a pinch of cilantro into the bowls. I laddled on the soup. On top I put the cheese first and then the chips. Then they added hot pepper sauce. This did make a HUGE amount. But with 7 people, I loved the leftovers. If my two child want Mexican for their graduation party, I will double this recipe. *laughs* As I am writing this, my oldest is going back for his 5th bowl! I think this was a wonderful recipe. But it also leaves room for the chef's imagination and taste difference. *S* Way to go Zeke!

Most Helpful Critical Review
Jan 26, 2011

i figured i would try this b/c of the high reviews but i was slightly dissappointed. not sure if i did something wrong, but the flavor was WAY off from being a tortilla soup. will not make again

Jan 22, 2010

This soup was delicious. I read through the other reviews and added in additional ingredients and removed the tortilla strips altogether (it doesn't need them). I made the recipe for 6 servings instead of 12 and it still made about 8-10 cups worth! I added in 1 can of black beans (drained and rinsed), 1c. frozen corn, lime juice from 1 lime, and 2tbs. cilantro. I reduced the broth/water to 4c. and added in 2, 10oz. cans of Rotel tomatoes/chiles. I served it with the avocado and also a dollop of sour cream. Really yummy & easy!

Jan 25, 2004

This was a great soup, full of flavor, and texture, but I tinkered with it. I only made 1/2 of the recipe as it seemed like enough to feed an army. I added a can of rinsed, drained, black beans and 1 1/2 c. frozen corn for texture. Instead of blending the onions (which bruises them) I fried the onion and garlic in margerine till tender, then I added the water and bouillion. If you like your soup smooth-blend the vegetables. But if you like texture, try it this way. We topped with cheese-but also added a dollop of sour creme. For a southwest recipe-there was a very strong Italian taste, so next time I will cut back on the amount of oregano-but it was good with the full amount, I just wanted more of a southwest taste. The kids loved it (even the picky 1 year old) and half of the recipe fed 7 of us with enough leftovers to feed us another meal. I will definately fix this again. Thanks Zeke!

Mar 04, 2003

YUM!!!!! 5 forks up!!!!! Good enough to make for company! I added 1TB of olive oil to the broth, what a yummy broth!! I baked my corn tortillas, and garnished the soup with light sour cream, avacados and grated low fat cheddar cheese. A very nice hearty low fat meal!!

Oct 04, 2010

Excellent. I used chicken broth for the liquid and a pint of homemade salsa (ready-made is fine) instead of the veggies and canned tomatoes. Much easier this way and very delicious. Also used baked corn tortillas rather than fried. Low in fat but full of flavor.

Mar 04, 2003

Way to go, Zeke! This soup is delicious. I suggest to add a can of corn to your pot. Also, baking the tortillas is much easier, quicker, and healthier than frying. To shread tortillas quickly, stack about 4 at a time and use scissors!

Mar 09, 2011

AWSOME! Used 4 cups chicken broth in place of 3 cups wat, still use 15 bullion cubes. This takes a lot of time to make. I am thankful my sister was here to shread chicken for me! or dinner would of been 30 minutes later!Couldn't find ground coriander, but found coriander seeds and put them in my chopper to groung. Worked perfectly! Will make again, an plan to have more time to do so!


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  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 10.3 g
  • 41%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1830 mg
  • 73%

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

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