Tortilla Soup for One

This one-pot dish 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:
  • Total Time:
  • Servings: 1

Source: Everyday Food, September 2005


  • 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


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

Cook's Notes

Make this soup up to a day ahead (without the chips), then reheat and finish just before serving.


Be the first to comment!