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Homemade Chicken Tortilla Soup Recipe

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!
TOTAL TIME: Prep/Total Time: 25 min. YIELD:7 servings


  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 1 can (4 ounces) chopped green chilies
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 5 cups chicken broth
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 3 cans (5 ounces each) white chicken, drained
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons lime juice
  • Salt and pepper to taste
  • Crushed tortilla chips
  • Shredded Monterey Jack cheese or cheddar cheese


  • 1. In a large saucepan, saute onion in oil; add the chilies, garlic, jalapeno and cumin. Stir in the broth, tomato sauce and tomatoes. Bring to a boil. Reduce heat; stir in chicken. Simmer, uncovered, for 10 minutes. Add the cilantro, lime juice, salt and pepper. Top with chips and cheese. Yield: 7 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (1 cup) equals 113 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 1,374 mg sodium, 11 g carbohydrate, 2 g fiber, 8 g protein.