Zeke'S Tortilla Soup Recipe

Name: Zeke'S Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless, boneless chicken breast halves; 3 cups vegetable oil for frying; 36 (6 inch) corn tortillas, cut into strips; 15 cups water; 15 cubes chicken bouillon; 1 (14 ounce) can peeled and diced tomatoes with juice; 1 small onion; 3 cloves garlic; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 1 teaspoon chili powder; 1/4 cup dried oregano; 1 cup chopped carrots; 1 cup chopped celery; 1 (14.5 ounce) can diced tomatoes with green chile peppers; 3 cups shredded Monterey Jack cheese; 3 avocado - peeled, pitted and sliced

Servings: persons

6 skinless, boneless chicken breast halves
3 cups vegetable oil for frying
36 (6 inch) corn tortillas, cut into strips
15 cups water
15 cubes chicken bouillon
1 (14 ounce) can peeled and diced tomatoes with juice
1 small onion
3 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon chili powder
1/4 cup dried oregano
1 cup chopped carrots
1 cup chopped celery
1 (14.5 ounce) can diced tomatoes with green chile peppers
3 cups shredded Monterey Jack cheese
3 avocado - peeled, pitted and sliced

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.

3670

kcal

Calories

239

Fat

195

Carbs

215

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

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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: 6 skinless, boneless chicken breast halves, 3 cups vegetable oil for frying, 36 (6 inch) corn tortillas, cut into strips, 15 cups water, and more.

Yes, Zeke'S 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!

Zeke'S Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions