Chicken Tortilla Soup ala Steve

Chicken Tortilla Soup ala Steve

146 reviews, 4.7 star(s). 95% would make again

Ready in 45 minutes; part of Popular Chicken Recipes collection

About ten years ago, my wife and I enjoyed a terrific bowl of tortilla soup at a cafe perched above the bustling streets of Cabo San Lucas, Mexico. I've been trying to reproduce it ever since; this is fairly close. The secret is in the lime juice, and the freshly made tortilla crisps added at the table.

"Definitely authentic and super good! Just a couple of my own revisions: I put shredded Monterey Jack cheese on the bottom of the bowl before I poured the soup in to eat. Adds another layer of yummy flavor for cheese lovers like me! I cooked the corn tortillas in butter instead of oil. The taste is noticeably better than oil! I am an onion lover and the second onion was a little much for me. Next time I will put just one or cut the second in half and leave it in the bottom of the pot. The taste of the broth was amazing but each bite had too much onion."


8 cups Chicken Stock
2 whole Onions; diced
3 cloves Garlic; crushed
1 1/2 tablespoon Chili Powder
1 large can Crushed Tomatoes
1 whole Lime
1 teaspoon Cumin
Salt; to taste
Pepper; to taste
1/4 teaspoon Cayenne; or more to taste
1 cup Vegetable oil
12 whole Corn tortillas
2 cups Chicken; cooked and torn or cubed into 1/2" cubes
-- Optional Add-Ons --
Sour cream
Corn kernels
Black beans

Original recipe makes 12 Servings



In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).

To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature -- be sure to test the heat of the oil by placing a corn tortilla bit into the oil -- it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so -- do not let them turn a dark brown) -- transfer to paper towel to dry. They should be crispy.

When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.

Squeeze fresh lime juice into each bowl at the table.

Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving... it's worth it.

Verified by stevemur
Alert editor   

I don't eat soup often, but when I eat this tortilla soup, I have two bowls.

Chicken Tortilla Soup

Tortilla soup with lime wedge and crispy chips (fried egg roll wrappers?



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Calories Per Serving: 761 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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stevemur stevemur

Link in another recipe. What would you serve with this?

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Needed a can of corn and 2 cans of beans. Used tortilla chips. Good base recipe though.
Summit651 2w ago

Absolutely phenomenal! I added jalapeños with the onions in the beginning and fresh cilantro right before I let it sit to simmer and it hit the spot just right. I'm adding this to my recipe book.
Fbannister89 1m ago

tamdabombmom 2m ago
Glad you liked it! - Steve Murch 2m ago

wow very delicious
meenah 3m ago

Very tasty! Didn't think it would be so easy to make. Only thing I did different was before adding chicken I put everything in crockpot. Browned diced chicken in pot I cooked onions, garlic, etc in then added it to crock pot and let it cook on low all day. Before serving, garnished with chips, avacodos, cheese and a little sour cream
elizabeth_denison 4m ago

Just made this and it was so good! Will be making this soup often!
madymoo 11m ago

This is sooo good. I use a rotisserie chicken and add corn and beans. To make the tortilla strips a bit healthier (and avoid the frying mess), I toss them in olive oil, salt, pepper and paprika, then throw in the over for 10-15 minutes to crisp them up.
tammyellenhorn 11m ago

Husband says 'this is a keeper'. Thanks for sharing. I really liked the spice combination!
jlayman 11m ago

This was so great. My family's new favorite!
aamama 1y ago

Easy, and very good. My husband said I should make it once a week! I think some more veggies would improve it. I'll try it in the summer with some fresh tomatoes. And I forgot to add some Monterey jack. I'll do that with my leftovers.
jdriemeyer 1y ago

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