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Copycat Manzana's Chicken Tortilla Soup


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Rate this recipe 3.8/5 (14 Votes)


  • 2 cloves peeled garlic, minced
  • 3 carrots, peeled and pureed
  • 1 onion, peeled and pureed
  • 3-4 ribs of celery, washed and pureed
  • Corn (either 2 ears roasted or 1 can), pureed
  • Chipotle peppers in adobo, pureed (1 to 2 depending on taste, or just adobo)
  • 3 sprigs of thyme
  • 1 tablespoon olive oil/ one turn of the pan
  • 1/2 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Pinch of sugar
  • 1 cup chicken broth
  • 28 ounce can of tomato sauce
  • 28 ounce can of diced or stewed tomatoes
  • 1/2 cup whipping cream
  • 4-5 white corn tortillas, pureed
  • Shredded rotisserie chicken meat from 1 chicken
  • Fried tortilla strips or tortilla chips
  • 1 avocado (to top the soup)
  • Cilantro, chopped
  • Cheddar and jack cheese, grated, for topping


Preparation time 45mins
Cooking time 60mins


Step 1

Put olive oil in pot and heat. Add garlic and cook over medium-high heat until golden.
2. Roughly chop all vegetables and puree in food processor
3. Add pureed vegetables and chipotle peppers to same pot as the garlic, cook until liquid
is gone
4. Add spices
5. Add pureed tortillas and simmer at least 20 minutes
6. Add chicken broth, tomato sauce and stewed tomatoes; bring to a boil
7. Add shredded meat of roasted chicken
8. Reduce heat and add cream, whisk together

9. To serve garnish with cheddar and jack cheese, fried tortilla strips and chopped cilantro

Pro tip: Leftovers make great enchilada filling.

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