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Chicken Tortilla Soup

ElizabethElizabeth Holliday

from Souper Jenny, Atlanta’s Soup Diva

servings:Makes 8 to 10 servings
prep time:
15 minutes
cook time:
1 hour


  • 1 large onion, peeled and chopped
  • 4 carrots, peeled and chopped
  • 4 stalks celery, cleaned and sliced into bite size pieces
  • 1 28-ounce can crushed tomatoes
  • 12 cups chicken broth
  • 2 T dark chili powder
  • 1 medium bag tortilla chips, crushed (can use fewer chips if desired)
  • 1 medium rotisserie chicken, all meat pulled off the bones
  • 16 oz sharp cheddar, grated
  • 1 medium bunch of cilantro
Chicken Tortilla Soup photo


Put the first six ingredients in a heavy duty stock pot and bring to a boil. Lower heat and simmer for 45 minutes. Add crushed chips and simmer another 20 minutes until chips are dissolved and blended iwth soup. Add chicken and stir. Turn heat very low and add cheese a little bit at a time until blended with soup. Finish with the cilantro and additional chopped jalapeno if you want more heat.


Baked tortilla chips work well. Serve with fresh guacamole and more baked chips.



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