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Serves 4 to 6

I first tasted tortilla soup years ago in Dallas, Texas, at the Mansion in Turtle Creek. The chef took the very simple idea of using tortillas to give a unique Tex-Mex, twist to his soup. I thought I would give it a try since I love Tex-Mex anything. I LOVED it and it became my very favorite soup ever. It’s so easy to make and I always have these ingredients in my pantry so I can have my favorite soup when ever I like.

I always ordered tortilla soup every time I see in on a menu. It’s intensely flavorful and completely satisfying! I hope you enjoy my version of Tortilla Soup!


2 quarts chicken stock, homemade or store-bought organic chicken broth

½ cup canola oil

8 corn tortillas, cut into strips

1 yellow onion, thinly sliced

1 garlic clove, chopped

½ cup loosely packed cilantro, chopped

1 cup or 1 (6 ounce) can of red plum tomatoes

1 teaspoon cumin

½ teaspoon kosher salt

2 cups bite-size strips roasted chicken breast

2 medium avocados

1 cup shredded sharp cheddar cheese

2 fresh limes, cut into wedges

4 to 5 sprigs fresh cilantro, chopped coarsely


If you are not using store bought chicken stock prepare the stock first.

Pre-heat the oven to 375 F.

Lightly coat a sheet pan with canola oil. Place half of the tortilla strips on the sheet pan and bake until golden and crisp, about 5 to 10 minutes. Set aside.

Heat a skillet over medium heat.

Add ¼ cup of the canola oil.

Add the remaining tortilla strips and sauté until they have started to turn golden. Remove the tortillas from the pan and set aside.
Add the remaining oil to the pan. Add onion, and sauté for 10 minutes.

Add garlic and cilantro, and sauté for  5 minutes

In a blender, combine the tomatoes, cumin, and onion mixture. Process until really smooth about 2 minutes.

Transfer to a large saucepan over medium-low heat. Add the chicken, stock and salt, and stir. Cover partially and simmer, stirring occasionally until the soup is slightly thickened, about 30 o 40 minutes. Add the roasted chicken strips and simmer for 3 to 5 minutes. Taste and adjust the seasoning as needed.

Dice the avocados into bite-size pieces.

To serve, ladle the soup into warmed bowls. Into each portion, sprinkle 2 table spoon of roasted chicken strips, a handful of cheese, 4 to 5 pieces of avocado, a sprinkle of cilantro and the baked tortilla chips. Serve with a lime wedge!

Correct seasoning adding more salt if necessary.


Photos’s by Diane Cu and Todd Porter

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