Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken and Ham Tortilla Soup 3.7 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 2, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 As both noodles and a garnish, corn-tortilla strips do double duty in this flavorful chicken, ham, and vegetable soup. Ingredients 2 tablespoons vegetable oil 6 corn tortillas, (6 inches in diameter) cut into ⅓-inch-wide strips 1 small onion, finely chopped 2 medium carrots, halved lengthwise and sliced into thin half-moons 2 stalks celery, sliced into thin half-moons 1 chicken breast half, (5 to 6 ounces) cut into ¼-inch dice 2 slices (about 2 ounces) baked ham, cut into ¼-inch dice, or 2 ounces ham steak, thinly sliced and cut into ¼-inch dice 1 bay leaf 2 cans (14 ½ ounces each) low-sodium chicken broth Salt and freshly ground pepper Directions Heat oil in a large pot over medium-high heat. Add half the tortilla strips; cook, stirring, until golden and crisp, about 3 minutes. Transfer strips with a slotted spoon to a paper towel-lined plate to drain; season with salt. Set aside. Add vegetables to pot; cook, stirring occasionally, until onion is translucent, 3 to 5 minutes (do not brown). Stir in chicken; cook until opaque, about 5 to 6 minutes. Add ham, bay leaf, broth, and 2 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 15 minutes. Discard bay leaf; season with salt and pepper. Divide remaining tortilla strips among bowls, and ladle soup on top. Garnish with fried tortilla strips, and serve immediately. Rate it Print