Mexican Chicken Tortilla Soup

102 Ratings
  • 5 30
  • 4 40
  • 3 16
  • 2 11
  • 1 5

This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.

Everyday Food, January/February 2012

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Read the full recipe after the video.

Recipe Summary test

Servings:
6
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Ingredients

Directions

  • 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.

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

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

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Reviews (4)

102 Ratings
  • 5 30
  • 4 40
  • 3 16
  • 2 11
  • 1 5
Martha Stewart Member
01/08/2016
I've made this soup three times and it's always a hit! Only thing I do differently is purée the tomatoes a bit as my husband doesn't like tomato chunks. I also think it's more flavorful this way.
Martha Stewart Member
02/08/2012
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.
Martha Stewart Member
01/30/2012
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!
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Martha Stewart Member
01/20/2012
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!!!)
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