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Chicken and Tortilla Soup
A favorite in homes and restaurants throughout Mexico and beyond, tortilla soup is a great way to use old, stale corn tortillas in your refrigerator. In this recipe, they do double duty: some are fried to create a crisp topping, while the rest are simmered into the broth, where they break down and give the soup body. The combination of chili powder, cumin and fire-roasted tomatoes lends smoky richness to the broth, and shredded chicken turns the soup into a full meal. Embellish with more garnishes if you like; see the suggestions below.
Ingredients
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¼
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6
6-inch corn tortillas, cut into ½-inch strips
Directions
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01In a large pot over medium, heat the oil until shimmering. Add half of the tortilla strips and cook, without stirring, until slightly firm, about 30 seconds. Toss with tongs, then cook, tossing often, until browned and crisp, 2 to 3 minutes. Transfer to a paper towel–lined plate and sprinkle with salt; set aside.
Reviews
December 7, 2022
Amazing and Easy
Made this soup a couple of times and wouldn't change a thing, it's simply delicious!
December 1, 2022
So simple. So good.
Made this one tonight and everyone loved it. Great depth of flavor with such simple steps. Will be a go to on these cold winter nights when I need to whip something up fast. Really enjoyed it with the add on of sliced jalapeños and avocado. May have needed a little kick of heat if I left the jalapeños out.
December 12, 2022
Easy and delicious
3 out of 4 went back for seconds. I recommend making twice as much of the fried tortilla strips and definitely top with jalapeño slices and some sort of cream or cheese for a great overall flavor balance. I used thawed diced chicken and chicken breast strips I had leftover in my freezer which reduced the overall cooking time.
February 19, 2023
Great depth of flavor
Easy and delicious soup.
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