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Recipes|Featured Main

Tortilla Soup

Tortilla Soup

Tortilla Soup Photo
Difficulty Level: Easy
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT35M
    25 Minutes
  • Yield:
    6-8 servings
Is there anything better than a hot bowl of soup on a cold, fall day? Here’s your new favorite, and it comes together in about 30 minutes!
Ingredients
  • 6 (6-inch) corn tortillas, cut into strips
  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 4 cups low-sodium chicken broth
  • 1 (16 ounces) jar of your favorite salsa
  • 1 pound boneless chicken breasts or thighs, cut into bite-size pieces
  • 1 (16 ounces) bag frozen corn
  • ¼ pound cotija cheese, grated
  • Sour cream to garnish
  • Cilantro, chopped for garnish
  • 6 (6-inch) corn tortillas, cut into strips
  • 1 medium onion, diced
  • 12.78g olive oil
  • 946.35ml low-sodium chicken broth
  • 1 (453.59g) jar of your favorite salsa
  • 453.59g boneless chicken breasts or thighs, cut into bite-size pieces
  • 1 (453.59g) bag frozen corn
  • 113.4g cotija cheese, grated
  • Sour cream to garnish
  • Cilantro, chopped for garnish

Is there anything better than a hot bowl of soup on a cold, fall day? Here’s your new favorite, and it comes together in about 30 minutes!

Preparation
STEP 1

Preheat oven to 400°F.

STEP 2

Place tortilla strips on a baking sheet and toast in oven 5-7 minutes, or until lightly browned.

STEP 3

Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onions and sauté until translucent. Add broth and salsa, and simmer for 10 minutes.

STEP 4

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, sour cream and cilantro.

Options

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

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