IE 11 is not supported. For an optimal experience visit our site on another browser.

Tortilla Soup

Servings: 8
Servings: 8


  • 1 tablespoon vegetable oil
  • 4 tablespoon corn tortillas
  • 1 cup onion
  • 1 1/2 tablespoon jalapeòo pepper
  • 5 tablespoon garlic cloves
  • 1 tablespoon tomato paste
  • 3 can tomatoes
  • 1 tablespoon cumin
  • 4 can chicken broth
  • 4 can corn tortillas
  • 2 cup chicken breast
  • 1 cup avocado
  • 1/2 cup sharp cheddar cheese
  • 1/2 cup cilantro


Baking Directions:

Heat oil in a large Dutch oven over medium-high heat, and add the tortilla pieces.

Cook 2 minutes; stir occasionally.

Add onion, jalapeòo, and garlic; sauté for 3 minutes.

Add tomato paste and tomatoes, and simmer for 10 minutes.

Stir in cumin and broth; bring to a boil.

Reduce heat to medium; cook, uncovered, until reduced to 8 cups (about 40 minutes).

Place half of soup in a blender; process until smooth, and pour into an airtight container.

Repeat procedure with the remaining soup; stir well.

Seal and freeze.

To serve, thaw completely in refrigerator.

Preheat oven to 400.  Arrange tortilla strips in a single layer on a baking sheet.

Bake at 400 for 7 minutes or until crisp; set aside.

Reheat the tortilla soup in a saucepan over medium-low heat until thoroughly heated.

Divide the chicken and avocado evenly among 8 soup bowls.

Pour soup into bowls; top with cheese, cilantro, and tortilla strips.

NUTRITIONAL INFORMATIONCalories 255 (32% from fat)Fat 9.1g (sat 2.7g, mono 3.7g, poly 1.9g)Protein 19.5gCarb 24.6gFiber 3.6gChol 38mgIron 2.5mgSodium 618mgCalc 174mg


Make up to three months ahead.

Recipe Tags