Comida Kraft
Recipe Box

Tortilla Soup

Tortilla Soup is rated 4.564102564102564 out of 5 by 39.
Prep Time
20
min.
Total Time
40
min.
Servings

8 servings, 1 cup each

Want to make an awesome tortilla soup? Start with zesty chicken, add tomato sauce and top it all off it with cheese, avocado and cilantro.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Cook dressing and garlic in large saucepan on medium-high heat 1 min., stirring occasionally. Stir in broth and water. Add chicken. Bring liquid to boil; simmer on medium-low heat 20 min. or until chicken is done (165°F). Remove chicken from pan, reserving liquid in pan; set chicken aside. Pour reserved liquid through fine-mesh strainer into bowl. Discard strained solids; return liquid to saucepan.
  • Shred chicken; add to liquid in pan. Stir in tomato sauce; cook on medium-high heat 5 min. or until heated through, stirring occasionally.
  • Serve chicken mixture topped with remaining ingredients.

Serving Suggestion

Serve with a side salad and small whole wheat roll to make a complete meal.

Substitute

This tasty soup can also be prepared using frozen boneless skinless chicken breasts or boneless skinless chicken thighs.

Special Extra

For more heat, add 1 chopped stemmed serrano chile to cooked garlic in pan along with the broth and chicken.

Servings

  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 320
Total fat 16g
Saturated fat 4.5g
Cholesterol 65mg
Sodium 680mg
Carbohydrate 21g
Dietary fiber 4g
Sugars 3g
Protein 23g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My family enjoyed this recipe very much. My family enjoyed this recipe very much. I must say though that I felt the need to season up by starting this soup by browning up some onions and garlic. I also added quite a bit of traditional mexican seasonings before it was all said and done. It all went very quick with the use of seasoned chicken strips cut into bite size pieces. We used leftover tortilla chips from a previous take out meal and the whole thing ended up quite delicious. We were surprised.
Date published: 2008-01-08
Rated 5 out of 5 by from My family absolutely loves this soup and I have made it about 3 times in the past 4 months. My family absolutely loves this soup and I have made it about 3 times in the past 4 months. I've never made it exactly as is, so maybe I should try it. When I make it I add sauteed onions with corn after straining the mixture. I also add a box of prepared Spanish Rice, I use Rice A Roni brand and prepare as directed on package and then add it to the soup, and serve topped with chips and sour cream. It's delicious!!
Date published: 2008-04-30
Rated 4 out of 5 by from I used precooked chicken strips to save time and added a can of corn because I felt like it needed... I used precooked chicken strips to save time and added a can of corn because I felt like it needed something else. The toppings are a must (we used it all - tortilla chips, cheddar cheese, sour cream, avocado and cilantro) and we also added a sprinkle of chili powder and red pepper flakes for more of a mexican touch. It was a great lunch for a cold rainy day!
Date published: 2007-12-03
Rated 5 out of 5 by from i used canned chicken and did NOT shred it(the chicken came in nice sized chunks)I put everything... i used canned chicken and did NOT shred it(the chicken came in nice sized chunks)I put everything into my crock pot and cooked it on low pretty much all day, then added about 1/2cup of instant rice and that made it more hearty! it was very yummy with crushed chips,cheddar, and sour cream, added green onions on top too!!!
Date published: 2008-02-23
Rated 4 out of 5 by from This is a great soup base. This is a great soup base. I adjusted liberally, but the recipe was the perfect place to start. I added black beans, corn, carrot, celery and zucchini plus some rotini pasta to make a hearty vegetable soup. I also added 2 cups of beef broth to the chicken broth.
Date published: 2010-09-04
Rated 4 out of 5 by from Overall, it was very good, the left overs kept well, and I would make it again. Overall, it was very good, the left overs kept well, and I would make it again. I added corn, black beans, and other spicy spice; I nixed italian dressing, chicken, and chicken broth (substituted vegetable broth). Mmmmm...
Date published: 2012-02-18
Rated 5 out of 5 by from This is a family favorite, and it is easily doubled (or trebled) for company. This is a family favorite, and it is easily doubled (or trebled) for company. It is ALWAYS a hit. We use more garlic and dressing than the recipe calls for. The toppings are what really give it the Mexican flavor.
Date published: 2007-11-07
Rated 5 out of 5 by from DELICIOUS! DELICIOUS!! I was so shocked at how yummy this soup is. The best soup I've ever tasted. Make sure you use low sodium - because it is too salty otherwise. The salt from the chips adds too much.
Date published: 2008-01-11
  • 2016-08-24T10:37CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_39
  • loc_en_US, sid_107849, PRD, sort_relevancy
  • clientName_khcrm

K:54034v1:107849

>