Tortilla Soup

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  • 4 corn tortillas, sliced into strips
  • 2 tablespoons olive oil, plus more for frying tortillas
  • 1 onion, chopped
  • 3 large cloves garlic, chopped
  • 1/2 rotisserie chicken, cut into bite-sized pieces
  • 1 chipotle chile in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 2 quarts chicken broth
  • 1/2 cup loosely packed, chopped fresh cilantro
  • Zest and juice of 1 lime
  • Salt and black pepper to taste
  • Sour cream to garnish (optional)


Fry tortilla strips in hot oil for about 10 seconds, turning once. Set aside.
Heat 2 tablespoons oil in a large soup pot over medium-high heat.
Add onion and sauté until tender, then add garlic and sauté until fragrant, about 2 minutes.
Add chicken, chipotle, cumin, tomatoes and chicken broth. Simmer for 30 minutes to blend flavors.
Stir in cilantro, lime zest and juice, salt and pepper.
Add tortillas and simmer for 5 minutes.
Serve with a dollop of sour cream.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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