Tortilla Soup Recipe

BEST tortilla soup! Crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime.

1 Fry tortilla strips: If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them...


  • 6 (6-inch) corn tortillas, preferably a little old and dried out
  • 1/4 cup canola oil, peanut oil, or other high smoke-point oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
  • 4 cups chicken broth or homemade chicken stock
  • 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
  • 1/2 teaspoon coarse salt (kosher or sea salt)
  • 1 1/2 cups shredded cooked chicken
  • 1 ripe avocado
  • 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
  • Chopped fresh cilantro
  • 1 lime, cut into wedges

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