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Tortilla Soup

  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 teaspoons chopped garlic
  • 1 green pepper or poblano pepper, seeded and chopped,
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon tomato paste
  • 6 cups chicken stock
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
  • 1/4 cup chopped fresh cilantro leaves
  • 2 teaspoons fresh lime juice
  • Corn tortillas chips, crushed in medium-sized pieces
  • Optional: shredded Mexican cheese
  • Optional: avocado pieces
Heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with corn tortilla chips. Add cheese or avocado pieces, if desired.

45 min to make
Submitted by Christine Cunningham - Hamden, CT Dec 6, 2010


"Fantastic recipe, great for the summer." - Dan and Alicia Cunningham
15 min 30 min 45 min
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