Tortilla Soup
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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 1 cup diced red bell pepper
  • 1/2 cup minced cilantro
  • 1 1/2 cups diced tomato
  • 2 jalapeno peppers, seeded and minced
  • 2 teaspoons red chile powder
  • 1 teaspoon crushed cumin seeds
  • 1/2 teaspoon crushed coriander seeds
  • 1 teaspoon salt
  • Pepper to taste
  • 1 cup drained hominy
  • 1 quart chicken broth
  • 5 corn tortillas, misted on both sides with oil


  1. Preheat oven to 375 degrees.
  2. Heat the oil in a heavy 3-quart pot. Add the chicken and sauté until lightly browned.
  3. Add the onion and sauté until softened.
  4. Stir in the garlic, pepper, cilantro, tomato, jalapenos, seasonings and hominy.
  5. Cook for a couple of minutes to concentrate flavors. Add the broth and simmer for 20 minutes.
  6. Cut the tortillas in strips and bake in the oven until crisp, about 10 to 12 minutes.
  7. Crush half of the tortillas and stir into the soup. Simmer for 15 minutes.
  8. Ladle the soup into bowls and garnish with the remaining tortilla strips.


gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free



1161 cal


37 g


80 g


119 g
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