Hispanic Kitchen

Spice It Up!

Chicken Tortilla Soup

Serves up to 10

Time: About 45 minutes


1 tbsp canola oil
2 large onions, finely chopped
1 tbsp salt
2 tsp red chili powder
8 garlic cloves, crushed
1 tsp ground cumin
1 cup finely chopped cilantro
8 cups chicken broth
1 can (28oz) diced tomato
1 and 1/2 limes (squeezed)
2 lbs of boneless chicken breast (cut into bite-sized pieces)
1 Package of small corn tortillas (cut into small strips ... see photo)

Toppings (optional and vary): avocado, sour cream, chopped green onion, salsa, pepper-jack cheese, sprinkled cilantro.


1) Cut 2 lbs of boneless skinless chicken breast &/or thigh into 1/4 inch strips. Cut a couple of limes in half. Squeeze the juice of 1 and 1/2 lime over chicken. Set some lime aside for later. Sprinkle 1/2 tsp of salt and crush 2 cloves of garlic onto the chicken. Mix all well together in bowl and set aside.

2) Heat 1 tbsp canola oil in a large pot over medium heat. Add onions and cook 5 minutes, until soft. Add 5 cloves crushed garlic, 1 tbsp salt, 1 tsp cumin and 2 tsp red chili powder. Cook 2 minutes, stirring constantly.

3) Add 8 cups chicken broth, 1 can of diced tomatoes and the juice of the lime you set aside in step 1. Increase heat to a gentle simmer and cook 20 minutes.

4) Puree soup in a blender (in portions). Put back in the pot and continue simmering. Add the chicken that has been marinating in the lime juice. Simmer 5 minutes, or until chicken is just cooked through. Stir in 1 cup cilantro.

5) Serve with toppings of your choice — this is the fun part! — avocado, sour cream, cilantro, green onions, fresh diced tomatoes, lime wedges, salsa, tortilla chips (store bought or homemade!)

Optional: 1 package small corn tortillas (or use homemade if you can), cut into 1/4-inch-thick strips. Tortilla chips work fine for this recipe too!
Directions: To make tortillas strips, pour 1 tbsp of vegetable oil into a frying pan over medium high heat. When oil is hot (but not smoking), add one-third of the tortillas strips and cook until golden brown and crisp, (about 2-3 minutes). With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in tow batches. Sprinkle with 1 tsp. salt.

Recipe courtesy of Hispanic Kitchen member Pete Alvar



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