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Tortilla SoupIt happens every year about this time.

After my birthday, late August, and there is just a slight bit of a nip in the air. Yes, I can feel it (sorry.)

Fall is coming. And so is soup weather!

Today I am thinking about one of my favorite soups to make. And I’m getting a hankering.

How about you? What do you think of when you feel Fall coming on?

Chicken Tortilla Soup

  • 8 cups chicken stock
  • Juice of 1/2 lime
  • 2 – 14 ounce cans diced tomatoes, undrained
  • 1 jalapeno pepper, finely minced w/seeds
  • 2 – 4 ounce cans mild green chiles, undrained
  • 2 cloves chopped garlic
  • 4 green onions, chopped
  • 1 medium carrot, finely minced
  • 1 1/2 cups corn kernels, frozen, fresh, or 1 can drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon hot sauce
  • 1/2 whole cooked chicken, shredded
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • Vegetable oil


  • 1 package – 6 inch corn tortillas cut into strips about ½-inch wide
  • Shredded Mexican cheese
  • Chopped cilantro
  • Lime wedges
  • Diced avocado
  • Sour cream

Simmer stock with tomatoes, lime juice, jalapeno, green chiles, garlic, green onion, carrot, corn, spices and hot sauce for 1 hour.

Add chicken (I use the meat of a rotisserie chicken from the deli at the grocery store, but you could use any leftover chicken you have on hand) and simmer for another 15 minutes.

Heat about 1 inch of vegetable in a deep frying pan (or use a deep fryer.)

Fry tortilla strips in small batches until crispy – a few seconds for each batch.

Serve with toppings on the side: shredded Mexican cheese, chopped cilantro, lime wedges, diced avocado, sour cream and crispy tortilla strips.