Tortilla Soup


  • 1 med. onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 2 jalapeno peppers, seeded
  • 1 lg. can chopped tomatoes, not drained
  • 4 cup chicken broth
  • 1 Tbsp. oregano
  • 2 Tbsp. chili powder
  • 3 tsp. cumin
  • salt, pepper to taste
  • white flour tortillas, cut into 1/4 x2 in. strips
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  • mozzarella cheese


Fry onion and garlic in olive oil until onion is tender. Place in Dutch oven. Puree jalapenos and tomatoes in blender. Add to Dutch oven. Add broth and spices. Bring to a boil; cover, reduce heat and simmer for 1/2 hour. In the meantime, deep-fat fry or fry tortilla strips in vegetable oil until strips are crunchy. Put a handful of tortilla strips in soup bowl. Ladle soup over. Top with mozzarella and run under broiler until cheese is melted.

By Robin from Washington, IA

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November 18, 2009

I love Mexican food and love tortilla soup. Here's my recipe for it. If you like cilantro and lime you should like this. If you are not sure, you could add smaller amounts of lime and cilantro.


This works really well for clearing out the sinuses.

  • 8 cups chicken broth
  • 2-4 chicken half breasts (skinless boneless) cut into small pieces
  • 1 onion
  • several cloves of garlic minced
  • Juice of 1 lime
  • A little lime zest
  • 1 can or 1 1/2 cups cooked black beans (rinsed)
  • 2 16 oz cans chopped tomatoes or 4 large fresh tomatoes (peeled)
  • 1 cup carrots cut in small pieces
  • 1 cup chopped celery (about 3 stalks)
  • 1/2 bunch cilantro, chopped
    (fresh is best but use 2 Tbsp. dried if fresh is not available)
  • 1/4 cup salsa (I used Pace Picante)
  • A few shakes of black pepper
  • A couple of shakes of Tony Chachere's (or 1/8 tsp. cayenne pepper)
  • 1/2 tsp. cumin
  • Corn tortillas
  • Avocado (optional)
  • Put a little oil in the bottom of your soup pot and cook the chicken until it turns white. Add onions, saute until translucent and add garlic, saute a few more minutes.


    Add chicken broth, lime juice and zest, beans, tomatoes, carrots, celery, salsa, spices and cilantro.

    Heat to simmering, then turn on low and let the carrots and celery cook and the flavors meld for an hour or two for best results. It could also be put into a crockpot on low and it would be ready when you got home.

    Cut up corn tortillas into thin strips. Cut up the avocado into small chunks. These can be used as a soup garnish.

    Tortilla chips broken into small pieces are also good rather than the tortillas. This recipe makes lots.

    Susan from ThriftyFun


    Susan's Tortilla Soup

    This sounds so good Susan. And if it makes alot , all the better to share. I've added it to my winter soup file. Thanks for sharing. Great granny Vi :-) (01/27/2006)


    By Vi Johnson

    Comment Was this helpful? Yes

    Food and Recipes Recipes International MexicanNovember 18, 2009
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