As both noodles and a garnish, corn-tortilla strips do double duty in this flavorful chicken, ham, and vegetable soup.




  • 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.

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I'd love to hear how this turned out for others. I've just been learning to cook and this was my first soup. It was delicious but I felt like my broth could've used more flavor... It did have a nice bite to it though since I kept the chopped up the whole jalapeno and added in, seeds and all. All of the sides added in were delicious. And the tortilla chips were YUMMY!