Easy Tortilla Soup

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  • 6 (6-inch) corn tortillas, cut into strips
  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 4 cups low-sodium chicken broth
  • 1 (16-ounce) jar of your favorite salsa
  • 1 pound boneless chicken, cut into bite-size pieces (or substitute peeled, deveined shrimp)*
  • 1 (16-ounce) bag frozen corn
  • 1/4 pound grated cotija cheese
  • Sour cream to garnish


Preheat oven to 400°F.
Place tortilla strips on a baking sheet and toast in oven 5-7 minutes, or until lightly browned.
Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onions and sauté until translucent. Add broth and salsa. Simmer for 10 minutes. Add chicken, corn and tortilla strips; simmer 8-10 minutes or until chicken is cooked through and tortilla strips are soft and falling apart. Serve hot, topped with cheese and sour cream.


*For a shortcut, substitute shredded, cooked chicken or one can pinto beans, drained and rinsed.


Recipe from Ballard Market - Culinary Resource Center
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