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Tortilla Soup with Grilled Chicken by

Source: Sandra Lee, Semi-Homemade, cooking 2, cookbook

One of my very favorite soups! Yummm!


2 T corn oil
1 cup frozen diced onions
1 carton (32 oz) chicken broth, Swanson
1 can (14.5 oz) diced tomatoes with roasted garlic, Contadina
1 can (4 oz) diced green chilies, drained, Ortega
1/4 cup lime juice
2 cups shredded grilled chicken breast
salt & pepper
2 cups broken tortilla chips
Toppings: chopped avocado, cilantro, green onions, shredded cheese


In a large saucepan, heat oil over medium-high heat. Add onions, and cook for 3 mins, stirring occasionally. Add broth, tomatoes, chilies, and lime juice. Bring to boil, then reduce heat and simmer 5 mins. Season to taste with salt and pepper.

Ladle soup into bowls. Top each with tortilla chips. Serve with toppings of your choice; avocado, cilantro, green onions, cheese.

Notes; I also like to make cilanto-lime rice and put some in the bottom of the bowl and spoon the soup over the rice.

The grilled chicken gives the best flavor, but I have used leftover chicken, or used meat from a rotisserie chicken.

If I double this recipe, I put in an extra can of tomatoes.

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