Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (6-ounce) skinned chicken breast halves; Vegetable cooking spray; 1/4 cup chopped fresh cilantro; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 1 jalapeno pepper, halved and seeded; 1 small unpeeled onion, sliced; 1 tablespoon olive oil; 1 1/2 cups diced red onion; 1/4 cup chopped fresh cilantro; 2 garlic cloves, minced; 4 cups diced tomato; 1 tablespoon minced seeded jalapeno pepper; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 4 (6-inch) corn tortillas, cut into (3 x 1/4-inch) strips; 1/8 teaspoon pepper; 1 1/2 cups sliced peeled avocado

Servings: persons

3 (6-ounce) skinned chicken breast halves
Vegetable cooking spray
1/4 cup chopped fresh cilantro
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 jalapeno pepper, halved and seeded
1 small unpeeled onion, sliced
1 tablespoon olive oil
1 1/2 cups diced red onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
4 cups diced tomato
1 tablespoon minced seeded jalapeno pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
4 (6-inch) corn tortillas, cut into (3 x 1/4-inch) strips
1/8 teaspoon pepper
1 1/2 cups sliced peeled avocado

1
Prepare grill or broiler. Place chicken on grill rack or broiler pan coated with cooking spray, and grill or broil 45 minutes or until chicken is done, turning frequently. Let cool slightly. Remove chicken from bones, reserving bones. Cut chicken into bite-size pieces; set aside.
2
Combine chicken bones, Corn Stock, and next 5 ingredients (Corn Stock through sliced onion) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Remove from heat. Strain mixture through a sieve into a large bowl; discard solids. Set stock aside.
3
Heat olive oil in pan over medium-high heat. Add Grilled Corn Kernels, red onion, cilantro, and garlic; saute 3 minutes. Add chicken, stock, tomato, and next 5 ingredients (tomato through 1/8 teaspoon pepper). Cook until thoroughly heated. Ladle soup into individual bowls, and top with avocado.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 (6-ounce) skinned chicken breast halves, Vegetable cooking spray, 1/4 cup chopped fresh cilantro, 2 teaspoons cumin seeds, and more.

Yes, Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions