Chicken Tortilla Soup

AIEC employees share favorite soups

Chicken Tortilla Soup

By Jennifer Sours, Executive Assistant to Duane Noland
Course Soup


  • 8- 6-inch corn or flour tortillas
  • 1 c. chopped onion
  • 6 boneless, skinless chicken breast halves
  • 2 cloves garlic pressed
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 4- 14 oz. cans chicken broth
  • 2- 14.5 oz cans diced tomatoes undrained
  • 2- 4 oz. cans chopped green chilies undrained
  • 8 tsp. chopped fresh cilantro
  • 1 c. shredded reduced-fat cheddar cheese
  • 8 wedges fresh lime (optional)


  • Preheat oven to 400 degrees.
  • Cut tortillas into 1/2 inch strips. Place flat on baking sheet and bake 7-8 minutes or until crisp.
  • Meanwhile chop onion. Cut chicken into 1/2 inch pieces.
  • Heat saucepan pan over medium-high heat, coat with cooking spray and add chicken. Cook and stir 3 minutes.
  • Add onion, pressed garlic, chili powder and cumin. Cook and stir 2 minutes.
  • Stir in broth, tomatoes and chilies. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Chop cilantro.
  • Put tortilla strips into bowls and ladle soup over tortillas.
  • Top with shredded cheese and sprinkle with cilantro. Garnish each bowl with a wedge of lime to squeeze into soup, if desired.