Tortilla Soup

Tortilla Soup
This Mexican soup, characterized with shredded chicken and tortilla strips, has become a hit north of the border. Top servings with shredded cheese and avocado.
Makes 4
Prep 15 m
Cook 22 m



  1. 1 of 3 In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile powder. Cook, stirring, for 5 minutes or until onions and garlic are softened.
  2. 2 of 3 Add 3 cups water, lime juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes, or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth (do this carefully, as mixture will be hot). Return to saucepan; add tomato sauce. Cook 5 minutes over medium heat.
  3. 3 of 3 Meanwhile, shred chicken into bite-size pieces (you should have about 2 cups). Pit avocado and reserve half for another use. Cut remaining half into chunks. Place about 1/2 cup shredded chicken into a bowl. Ladle 1-1/4 cups soup into bowl. Top with 1/4 of the avocado pieces and 2 tablespoons shredded cheese. Sprinkle with 1 tablespoon tortilla strips. Repeat for all servings.


  1. 1 of 1 Instead of tortilla strips, crush a few tortilla chips over top of soup.
Nutrition Information for Tortilla Soup
Servings Per Recipe: 4
Per Serving: 4 g fiber, 5 g sat. fat, 78 mg chol., 19 g Fat, total, 17 g carb., 29 g pro., 350 kcal cal., 468 mg sodium