Tortilla Soup

Picture of Tortilla Soup Recipe Photo: Tortilla Soup Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 53 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, sliced
  • 1 chipotle in adobo sauce, minced
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 6 cups chicken broth, low-sodium canned
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 ripe tomato, chopped
  • 1 cup shredded cooked chicken
  • 1/2 cup cilantro leaves
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • About a dozen corn tortilla chips, broken a bit
  • Lime wedges, optional

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.

Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.

Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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Newest Ratings and Reviews

Read all 53 reviews

  • on February 20, 2013

    Flag

    Needs nothing - damn near brought a tear to my eye~
    After having some tortilla soup in a local restaurant, I decided that I wanted more, looked here, found this one - first one I tried and it is wonderful. At first I planned to make it without chicken, but later decided to add, so added some rotissirie chicken at the last minute, unbelievable. I don't know if it makes a difference, but we made all of the soup a day ahead and added all of the last few minute items on reheat, either way it is perfect for any occasion. This is taking a front seat in what I consider my "tex-mex" repitoire. Note: don't be cheap with the chips, you'll hate yourself for it~

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  • on January 22, 2013

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    This was fantastic! I usually don't write reviews but I had to for this soup. I added a whole chopped red pepper and a 1/3 tsp of cayenne pepper to add some heat, and I used about half a can of crushed tomatoes instead of the fresh tomato. I also reduced the salt by about 1/2 tsp. To serve, I poured over tortilla strips and diced avocado - delicious! Will definitely make again.

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  • on January 21, 2013

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    I doubled the amount of garlic and tripled the amount of chipotle, and my family said it still needed more flavor/spice. I like how quick and easy this recipe is, but it's lacking something.

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