How To Make Quick Tortilla Soup
Flour tortillas add not only texture but an extra starchiness to this quick and easy tortilla soup. Made with tomatoes, herbs, and spices, try this soup now.
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot.
Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30 to 35 minutes.
Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10 to 15 minutes longer.
Cut the tortillas into ½ x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
- Calories: 316.14kcal
- Fat: 14.15g
- Saturated Fat: 3.47g
- Trans Fat: 0.11g
- Monounsaturated Fat: 6.65g
- Polyunsaturated Fat: 2.95g
- Carbohydrates: 21.26g
- Fiber: 1.79g
- Sugar: 4.39g
- Protein: 25.44g
- Cholesterol: 65.40mg
- Sodium: 358.90mg
- Calcium: 73.07mg
- Potassium: 507.57mg
- Iron: 2.27mg
- Vitamin A: 54.80µg
- Vitamin C: 47.39mg
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Made with corn tortillas, this tortilla soup combines the mellow flavor of sweet potato with limey tomato-rich broth for a refreshing instant pot dish.
A pot of bits of Mexican flavors made into a hearty and flavorful soup. Its main ingredients compose of bite-sized chicken bits and crushed tortilla chips.