Tortilla Soup

Print PrintShare with Friends


This is my modified version of a tortilla soup recipe that I found. My whole family loves this soup so I make it often.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 small onion
  • add   1/4 teaspoon black pepper
  • add   1 (12 ounce) can V-8 juice (I use spicy V8 juice)
  • add   shredded cheese
  • add   fried tortillas
  • add   cilantro
  • add   1 finely chopped jalapeno pepper (optional)
  • add   3-4 cloves garlic
  • add   1 1/2 teaspoons chili powder
  • add   4 1/2 cups water
  • add   1/2 teaspoon sugar
  • add   1 tablespoon vegetable oil
  • add   1 beef bouillon cube (I use Knorr extra large)
  • add   1/4 teaspoon salt
  • add   2 chicken breasts
  • add   1 tablespoon Worcestershire sauce
  • add   vegetables
  • add   avocados
  • add   1 (4 ounce) can of chopped green chilies
  • add   1 cup chopped fresh tomatoes
  • add   1 chicken bouillon cube (I use Knorr extra large)
  • add   1 1/2 teaspoons ground cumin


  1. Heat some of the water in the microwave until almost boiling.Add the bouillon and stir to dissolve.
  2. In a large pot, saute first four ingredients until tender.
  3. Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
  4. Cover and bring to a boil.
  5. Reduce heat to low and simmer for about an hour.
  6. Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.)
  7. Simmer until the vegetalbes are tender, about 30 more minutes.
  8. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make.(I like a thick soup so I use two small corn tortillas per person).
  9. Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
  10. Lightly sprinkle the tortilla strips with salt if desired.
  11. Layer the tortilla strips in bowls.
  12. Sprinkle with chopped avocado if desired.
  13. Ladle soup into bowl.
  14. Sprinkle with shredded cheddar cheese and cilantro and serve immediately.