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Let guests pick and choose from the suggested mix-ins and toppings: toasted corn tortilla strips, lime wedges, shredded cheese, green peppers, scallions, avocado, and cilantro sprigs.

Source: Everyday Food, May/June 2003
Total Time Prep Servings


For the Soup

For Garnish


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How would you rate this recipe?
  • ugfug
    10 JUN, 2010
    My husband and I thought it was gross. Maybe I used a weird chicken broth or something (progresso), but we thought it had no flavor and left us feeling yucky. I was really excited about it too. Looked delish with good ingredients. We were not fans . . .
    • MS10725324
      14 DEC, 2018
      This soup may not be traditional such as a delicious Tarascan tortilla soup, but it is similar to versions often served in central Texas, and is much like the way I make it. I use shredded chicken breast, and instead of jalapenos add a can of diced tomatoes with green chiles--if you are from that part of the country, you know the brand--and a medium onion, diced, cooked in the soup until soft. Fried tortilla strips are part of the garnish, and I don't use raw green pepper anywhere. For the cheese, I prefer queso fresco, but substitute crumbled feta if I can't find it. I use lots of lime juice, and this delicious soup is frequently on our table
    • ishaolinma4928149
      21 SEP, 2018
      This is not traditional Mexican tortilla soup. We are Mexican but everyone makes this differently. Best if you make your own tortilla chips. We fry ours. Also, make a herb/spice mix from oregano, cumin and mild chile powder. Fry up some onion in coconut oil, add spice /herb mix and fry for about 3 or 4 minutes. We also use Better Than Broth chicken broth paste because it has no MSG. We don't add jalapeno peppers but if you want a little kick, I recommend adding a little (very little) Kashmiri Mirch chile pepper powder to the spice/herb mixture or the more crude cayenne pepper. Simmer this concoction for at least 30 minutes then add the tortilla strips when serving. Taste as you go along to test the spice mix and add as necessary. We don't use tomato or garlic for this either. It is a very simple peasant soup and everyone wants to glam it up. LOL : )
  • MS11257406
    6 JUL, 2012
    Does anyone know which issue of Everyday Food this appeared?
  • bracklanta
    13 FEB, 2011
    looks like my last comment was cut off so, my additions were as follows: Added celery, onion, carrots, green peppers, zuccini/courgette, lime juice - salt and pepper for taste and Dorito's Lightly Salted tortilla chips crushed as a short cut to corn tortillas - YUM
  • bracklanta
    5 FEB, 2011
    I made this soup after reading the comments and I used the suggestions made by meocat with the peppers
  • palebluestars
    15 JAN, 2011
    this is my go-to tortilla soup. its so simple and fresh! i throw a few torn tortillas in with the chicken and let them disintegrate to add some tortilla flavor to the broth. love it.
  • Meowcat
    11 APR, 2008
    This soup was wonderful! I did make a couple of changes. Instead of green bell pepper as a garnish, I used a red bell pepper. I sauted half an onion, the red bell pepper, and sliced carrots in olive oil. I added that to the broth and then the shredded chicken. I will definitely be making this again!

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