Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 311.4
  • Total Fat: 10.4 g
  • Cholesterol: 27.4 mg
  • Sodium: 1,605.4 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 17.8 g

View full nutritional breakdown of Tortilla Soup calories by ingredient
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A yummy twist to a mexican favorite A yummy twist to a mexican favorite
Number of Servings: 10


    • 5 tablespoons Canola oil
    • 5 10" to 12" corn tortillas
    • 1 onion
    • 6 garlic cloves
    • 1 small bunch of cilantro, or 1-2 TBSP dried
    • 2 - 14.5 oz. cans of diced tomatoes
    • 8 cups chicken or turkey stock
    • 14 ounces of canned or frozen corn
    • 3/4 - 1 1/2 Tablespoons ground cumin
    • 1/2 - 1 Tablespoon chili powder
    • 4 bay leaves
    • 2 boneless, skinless chicken breasts, thighs,
    or turkey meat
    • 1/2 teaspoon cayenne pepper
    • juice from 1 lime
    • 1 -2 TBSP chopped jalapeno peppers


1. Cut up 2 of the tortillas into 1/4 inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Depending on the size of your pot, you may have to cook several batches. Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.

2. In a large pot, heat the remaining oil over medium high heat and sauté the onions for a couple of minutes. Then add garlic and sauté for another minute or two. Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.
Now add the cilantro, stir, and cook for a minute more.

3. Add the canned tomatoes with their juice and the chicken stock, cumin, chili powder, and bay leaves and bring to a boil.

4. Reduce heat to a simmer; add the corn, whole chicken breasts, and cayenne. If you are using already cooked and shredded meat, you can add it now. Simmer for 15 to 20 minutes (or until the chicken meat is cooked if using raw). Remove the chicken and put aside to cool. Turn off the soup at this point.

5. Once the chicken is cool, shred with your hands and return to the pot. Add your lime juice, jalapenos, and taste for spiciness. If you like it hotter, add more of the spices.

6. Reheat, and serve with the fried tortilla strips.

More serving ideas: Garnish with freshly diced avocado, grated low fat cheddar cheese, and/or fat free sour cream. The sour cream really helps mellow out some of the spices and gives the soup a wonderful creamy appearance.

Makes 8-10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user HSIEG24.

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