Tortilla Soup
Read Directions


Prep time 20hrs
Cook time 20hrs
Serves or Makes: 4



  • 12 small corn tortillas
  • 3 tablespoons vegetable oil, divided
  • Kosher salt, to taste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped fresh cilantro, plus more for topping
  • 5 cups low-sodium chicken stock, plus more if needed to achieve desired consistency
  • 1 (10 ounce) can Tomato Love Original Diced Tomatoes + Green Chilies
  • 4 cups shredded rotisserie chicken
  • 1 large yellow onion, chopped


  • Diced avocado
  • Lime wedges
  • Chopped red onion
  • Crumbled queso fresco
  • Sour cream, or crema


  • Step 1

    Heat oven to 375 F. Slice tortillas into 1-inch strips. Chop half the strips into 1-inch squares, set aside for soup. Toss strips with 1 tablespoon vegetable oil and arrange on a baking sheet. Bake until golden brown, about 10 minutes. Sprinkle with salt, set aside. These will be your crunchy garnish.

  • Step 2

    In a large pot, heat remaining 2 tablespoons oil over medium-low heat. Add tortilla squares and cook for about 1 minute. Add chili powder, cumin, garlic, onions and cilantro. Cook for about 10 minutes until onions are soft, stirring frequently.

  • Step 3

    Add stock and tomatoes with chilies. Bring to a boil. Reduce heat to low and simmer for about 15 minutes. Add chicken, cook for about 5 minutes until warmed through. Add more stock, if desired, if mixture is too thick.

  • Step 4

    Serve soup in bowls garnished with crispy tortilla strips, extra cilantro, avocado, lime juice, red onion, queso fresco and sour cream, if desired.