No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Mexican Chicken Tortilla Soup

  • Servings: 6
Mexican Chicken Tortilla Soup

Photography: Standard

Source: Everyday Food, January/February 2012


  • 3 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes with liquid (from a 15-ounce can)
  • 4 teaspoons chili powder
  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • Coarse salt and ground pepper
  • 3 corn tortillas, cut into thin strips
  • 1/2 avocado, thinly sliced
  • 2 ounces cotija cheese, crumbled (1/3 cup)
  • 1/4 cup fresh cilantro leaves
  • 1 scallion, thinly sliced
  • Lime wedges, for serving


  1. Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.

  2. Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.

  3. Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

Reviews (3)

  • ThisIsHeather 8 Feb, 2012

    Made this soup last night. It's is FANTASTIC! Light and satisfying. I did use bought stock and chicken breasts to speed it up. This will be made frequently in our house.

  • MacandFitz 30 Jan, 2012

    I made this soup yesterday and I know it's good when my husband and nine year old repeatedly extolled its tastiness! I made the soup base from Lucinda Scala Quinn's Mad Hungry Chicken Broth Elixir and we did not add any cheese. It was delicious and will be a keeper!

  • ashanderson001 20 Jan, 2012

    Amazingly simple!!! and so fresh and delicious! Instead of making my own chicken stock, I just used some canned broth I had on hand and had my husband cook up some frozen chicken breasts. Great QUICK weeknight meal. (This is the quickest Martha Stewart recipe I have made YET!!!)

Related Topics