Chicken Tortilla Soup

Sunday, December 20, 2020

Tortilla soup is one of those dishes that when you get the right amount of gooey cheese and crispy tortilla strips, you will dream of the leftovers and the next time you can make this. It goes together so quick and easy.


I first had tortilla soup back in the 70's when my friends and i would drive into the outskirts of Houston to visit this restaurant we all loved. My mother never made anything like this at all! But when I grew up and was in charge of my own eating and shopping - this was quick, and cheap to put together.


Our usual mexican food place growing up probably had this on the menu, but cheese enchiladas were their specialty - and much easier to transport on my 10-speeds handle bars than soup.  Oh the memories! 


i love this recipe but the photo is doo doo . 

Chicken Tortilla Soup


Prep time: 15

Cook time: 40


  • 2 boneless chicken breasts OR
  • --1 breast, 1 thigh
  • 15 oz of crushed tomatoes
  • 1/2 onion, chopped
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 4 cups water/chicken stock
  • 2 tsp cumin
  • 1 tsp hot paprika
  • 1 tbsp dark chili powder
  • salt and pepper to taste
  • 2 hatch chilis, roasted, peeled and diced OR
  • --1 4 oz can diced green chilies
  • 1/2 bunch cilantro, chopped
  • 1 inch square muenster cheese per serving, 4 pieces
  • 1 inch square Cotija cheese per serving, crumbled
  • 1/2 avocado sliced, then diced per serving
  • 2 corn tortillas per serving
  • 4 tablespoons extra-virgin olive oil, divided
  • *Monterey Jack can be substituted for Muenster
  • 1 lime, sliced for servings
  • *optional - hatch red or green chili flakes


  1. In a medium size pot - add a tablespoon of oil, over medium heat.  Add the onions and the celery, and saute about 5 minutes until starting to soften.  Add the spices and the garlic and saute an additional 2 minutes.
  2. Add the water/chicken broth, the crushed tomatoes, and green chili  and the chicken.  Cover and simmer gently for about 30 minutes. 
  3. Remove the chicken and allow to cool enough to handle then shred with a fork or your hands
  4. Add the shredded chicken and half of the chopped cilantro back to the pot, adjust your seasonings.
  5. Cut your tortillas into thin strips, add to a dry frying pan - drizzle with about 1-2 tbsp of oil, a sprinkle of salt and stir to mix.   Depending on how high your heat is, it may take 5 minutes or so to get the tortillas brown and crispy.  *You could bake at 350 for a few minutes if you prefer).  Keep close watch as they tend to brown all at once near the end.
  6. To serve, add your diced muenster to the bowl, ladle in some soup, top with the fried tortilla strips, avocado, cilantro and some cotija cheese.  Grind a small amount of pepper over the top and dig in!

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