Michelle's Mexican Tortilla Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 223.2
  • Total Fat: 7.8 g
  • Cholesterol: 43.1 mg
  • Sodium: 130.1 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 20.4 g

View full nutritional breakdown of Michelle's Mexican Tortilla Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


A delicious soup for a rainy day. A delicious soup for a rainy day.
Number of Servings: 10


    3 chicken breast
    8 corn toritlla
    1 can Del Monte diced tomatoes
    1 cup corn
    2 jalapeno peppers
    1/2 cup onion, chopped
    3 garlic cloves
    1 tbsp chili powder
    2 tbsp olive oil
    1/4 cup Mexican cheese
    1 lime
    1/2 cup black beans


You may add green chiles (Chile California) if you like it spicier.


Boil 3 breast in little water until almost cooked. Shread and set aside. Save broth. Cut 2 tortillas in 4 equal strips (for decorations later). Cut the rest in bite size squares. In a skillet: add 1 tbsp olive oil and cook the 8 large strips and all squares till crisp, set aside. In 1 tbsp. oil, sautee the onions, jalapenos, corn and garlic. Add the diced tomatoes and chicken. Cook in med heat for about 3 minutes. Add the broth and the spices and set to boil over medium high heat. When ready to serve, place 6 small pieces of avocado and 10 chips at the bottom of the bow, sprinkle fresh lime juice over it and serve the soup on top. Place a tbsp of cilantro, a tbsp of cheese and and a large strip of crispy tortilla on top to adorn.

Serving Size: 8 bowls

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.