Chicken Tortilla Soup ala Steve

Chicken Tortilla Soup ala Steve

144 reviews, 4.8 star(s). 0% would make again

Ready in 45 minutes

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.


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   

Soup, just before serving

Be sure to dry the tortilla crisps on paper towels

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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I added corn and black beans. The basic soup has a LOT of flavor and I expect it will taste better as leftovers after the flavors have a chance to blend. The hubby loved it!
cjsgerard 3w ago

I actually prepared it in a slow cooker a day ahead and added some corn and black beans. I served it with some grated pepper jack cheese, fresh cilantro, a lime wedge, and the tortilla crisps. It was a major hit !
ClarenceDurocher 1m ago

kmcardin 2m ago
Glad you liked it - Steve Murch 2m ago

Needed a can of corn and 2 cans of beans. Used tortilla chips. Good base recipe though.
Summit651 3m 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 3m ago

tamdabombmom 5m ago
Glad you liked it! - Steve Murch 5m ago

wow very delicious
meenah 5m 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 7m ago

Just made this and it was so good! Will be making this soup often!
madymoo 1y 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 1y ago

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