Homemade Chicken Tortilla Soup Recipe

4.5 12 15
Homemade Chicken Tortilla Soup Recipe
Homemade Chicken Tortilla Soup Recipe photo by Taste of Home
Publisher Photo

Homemade Chicken Tortilla Soup Recipe

Read Reviews
4.5 12 15
Publisher Photo
This soup is as good as (if not better than) any kind I've had in a restaurant. I get so many complements...I know you will, too!
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 5 cups reduced-sodium chicken broth
  • 1 rotisserie chicken, shredded, skin removed
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Crushed tortilla chips
  • Shredded Monterey Jack or cheddar cheese

Directions

In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken.
Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.
Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Tortilla Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p202

Nutritional Facts

1-1/4 cups: 200 calories, 8g fat (2g saturated fat), 55mg cholesterol, 941mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 22g protein.

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 5 cups reduced-sodium chicken broth
  • 1 rotisserie chicken, shredded, skin removed
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Crushed tortilla chips
  • Shredded Monterey Jack or cheddar cheese
  1. In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken.
  2. Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.
  3. Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Tortilla Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p202

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Reviews forHomemade Chicken Tortilla Soup

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Maddy12 User ID: 8887743 264891
Reviewed Apr. 20, 2017

"Thank you! This recipe is the best, cozy warm, a little spicy and very flavorful

it is now in my rotation, I have made it about 4 times (so far!)
Can't thank you enough for this recipe!"

MY REVIEW
Queenlalisa User ID: 15400 264430
Reviewed Apr. 7, 2017

"This delicious soup was so easy and tasted like it took a lot more work than it did. I am going to double it next time and invite some friends over. I might try adding some corn and black beans next time, but it is great just like it is."

MY REVIEW
Debglass11 User ID: 6300479 264279
Reviewed Apr. 3, 2017

"This one's a keeper! Made a few adjustments ~ I added more minced garlic and since I didn't have tomato sauce, I used tomato paste and some water. And I used 2 cans of petite diced tomatoes without the garlic and onion and substituted parsley for the cilantro. Because it's so easy to put together it's a great weeknight dinner. I paired it with some jalapeno cheddar muffins and we garnished the soup with sour cream, blue corn chips, shredded cheddar and jalapeno slices. Will definitely make again!"

MY REVIEW
ahmom User ID: 3426126 263429
Reviewed Mar. 13, 2017

"pretty good! I didn't have cilantro but it was good."

MY REVIEW
gld2bmom User ID: 7191733 262052
Reviewed Mar. 4, 2017

"This hearty soup has just the right amount of heat to compliment the milder chicken flavor. My family loved this cozy main dish soup!"

MY REVIEW
justmbeth User ID: 1196484 260869
Reviewed Feb. 6, 2017

"Wonderful flavors. Loved how easy it came together."

MY REVIEW
eversbeaver User ID: 2223765 260748
Reviewed Feb. 4, 2017

"easy and delicious. We put cheese and avocado for toppings. Will make again."

MY REVIEW
JGa2595176 User ID: 496732 260710
Reviewed Feb. 3, 2017

"Holy Moly! GREAT recipe. Our family of 4 (two adults, two kids) loved this dish. Even our 5 year old said please make it again. Make sure to use the fresh cilantro, it really adds flavor. Delicious."

MY REVIEW
LindaNY User ID: 8615513 242897
Reviewed Jan. 31, 2016

"Fantastic delicious we love this soup!"

MY REVIEW
mistymoo3 User ID: 4753192 66018
Reviewed Sep. 16, 2011

"We loved the taste of this soup.I changed a few things cause I didn't have a few of the ingredients. (Green Chilies, Diced tomatoes use Rotel instead). I use fresh chicken breast but cooked them with the onion and jalapeno. My family loved it will cook it again"

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