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Tortilla Soup

This one-pot dish is easy to prepare. The recipe can be doubled for two main courses (or four appetizer portions). Start the meal with chips and guacamole, or finish with a lettuce and avocado salad.

  • prep: 25 mins
    total time: 35 mins
  • servings: 1


  • 2 boneless, skinless chicken thighs (8 ounces)
  • 2 cloves garlic, minced
  • 1 small jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
  • 1/2 teaspoon ground coriander
  • 3 scallions, thinly sliced
  • Coarse salt and ground pepper
  • 2 plum tomatoes, coarsely chopped
  • 1/2 cup frozen corn kernels
  • 1 tablespoon fresh lime juice
  • 1 cup tortilla chips

Cook's Note

A small spoon is ideal for removing the seeds and ribs (which provide the heat) from jalapenos and other chiles.


  1. Step 1

    In a small saucepan, bring 2 1/2 cups water to a boil. Add chicken, garlic, jalapeno, coriander, and half the scallions; season with salt and pepper. Reduce to a simmer; cover, and cook until chicken is tender and opaque throughout, about 15 minutes.

  2. Step 2

    Remove chicken; when cool enough to handle, shred or thinly slice. Return to pan; stir in tomatoes and corn. Cook until heated through, about 3 minutes more.

  3. Step 3

    Add lime juice and half the tortilla chips; stir to combine. Garnish with remaining chips and scallions; serve immediately.

Everyday Food, September 2005