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Chicken Tortilla Soup


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  • 6 corn tortillas (6 inch) divided
  • 1 1/2 tsp oil, divided
  • 1/2 lb boneless skinless chicken breasts, cut into bite size pieces
  • 2 cans (14 oz each) chicken broth
  • 1 cup medium salsa (for less zip, use mild salsa)
  • 1 cup frozen corn
  • 1 cup shredded cheddar cheese


Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

Heat oven to 400F.
Cut 2 tortillas into strips; toss with 1/2 tsp oil. Spread in single layer on baking sheet. Bake 10-12 mins or till crisp, stirring occasionally.
Meanwhile, finely chop reaming 4 tortillas. Heat remaing oil in large saucepan on med-high heat. Add chicken; cook & stir 5 minutes. Add chopped tortillas, broth, salsa & corn. Bring to a boil; simmer on med-low heat 15 minutes.

Serve topped with cheese & tortilla strips.


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