Cooking Basics

Simple tortilla soup recipe you can make tonight

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Bowl of tortilla soup
Who knew tortilla soup was so easy to make at home?
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A simple tortilla soup recipe is a great choice for lunch or dinner

If you're craving tortilla soup, but don't want to go to a restaurant and pay $5 or more for a single bowl, why not make it at home?  We have the simple tortilla soup recipe you need to bring this great taste to your kitchen.

And because not everyone eats chicken, we've also have a tortilla soup recipe for vegetarians


1/2 pound grilled boneless and skinless chicken breast, or breasts and thighs*

4 cups chicken stock (homemade is best)
1/4 cup fresh lime juice, about 3 limes
1/2 cup canned diced tomatoes with juice (about half juice, half tomatoes)
1/4 cup fresh cilantro, chopped
1 large jalapeno, seeded and chopped
2 teaspoon Worcestershire sauce

1/2 cup chopped red and green bell pepper
1 teaspoon mild chillies, chopped fine
3 scallions, finely chopped
1/4 cup Basmati rice, uncooked
1/4 cup fresh corn cut from cob,
4 cloves of garlic, pressed or finely minced
1/2 tsp. fresh ground black pepper
Sea salt to taste

1 cup pre-mixed shredded Mexican cheese
1 diced avocado per each bowl, drizzled with lime juice
Thin tortilla strips

Grill the chicken (recipe below), then slice into thin strips.

Simmer the stock, tomatoes, Worcestershire sauce, lime juice, jalapeno, and cilantro in a large heavy-bottom pot for 30 minutes.

Strain the broth mix into a clean pot, then add the sliced chicken, scallions, chilies, bell peppers, rice, corn and garlic. Simmer for an additional 20 minutes.

Spoon into deep bowls.  Garnish each serving with avocado, cheese and a generous arrangement of tortilla strips. Make 4 servings.


1/2 pound boneless chicken 

Cooking spray
3/4 teaspoon sea salt
1 tablespoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Spray a heavy grill pan or griddle with cooking spray. Preheat over medium high heat.

In a small bowl mix together the salt, sugar, and seasonings.
Rub the mixture well into the the chicken.
Add chicken to the preheated pan.
Cook on each side 4-5 minutes,  depending on the thickness of the chicken. Do not over cook!


2 tablespoons extra virgin olive oil
2 large red or green peppers, sliced thin
1 medium onion, sliced thin
2 cloves garlic, pressed
3 tablespoons ground cumin
1 large can diced tomatoes with juice
1/4 cup cilantro, chopped
3 (4 ounce) cans chopped green chile peppers, drained
7 cups water
2 teaspoons lime juice
4-5 teaspoons chicken-style vegetarian broth powder (may need more depending on brand)
salt and pepper to taste
1 1/2 cups fresh corn cut from cob, or frozen corn (don't use canned)

Thin tortilla chips
1 1/4 cup shredded Mexican blend cheese
2 avocados, diced

Heat the olive oil in a large, heavy-bottomed pot.  Stir in the peppers,onions, garlic, and cumin.  Cook over medium low heat until vegetables are tender and onion is translucent. (About 6 minutes)  Add the cilantro, tomatoes and chile peppers, and stir to blend.Cook for 1-2 minutes.

Add the water, broth mix, and lime juice. Bring to a boil, immediately reduce heat to simmer and then cook for about 20 minutes.

Stir the corn into the pot, and cook for another 4-5 minutes to heat the corn.

Taste and adjust seasoning.  Pour into 4 bowls, and top each with diced avocado, cheese and a generous serving of tortilla strips.

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