The things I love most about a warm and flavorful Tortilla Soup is that it includes all the yummy flavors of Mexican food, and it only takes about 30-40 minutes to prep and cook.

Prep Time:聽 10-15 minutes

Cook Time:聽 20 minutes

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • About 1 cup diced green or red peppers
  • A few tomatillos, diced
  • A few garlic cloves, minced
  • 1 jalape帽o or other hot pepper, minced (or to taste)
  • About 2 cups diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon salt (Sea or Kosher)
  • 3 tablespoons cornstarch
  • Juice of 1/2 lime
  • Meat from 1/2 cooked chicken, shredded (you can leave this out if you are vegetarian)
  • Tortilla chips
  • Sliced avocado
  • Sliced scallions
  • Crumbled feta or shredded Monterrey Jack cheese
  • Lime wedges


1.聽 In a medium pot, heat the olive oil over medium heat. Add the onion and peppers along with a good pinch of salt and cook, stirring occasionally, until beginning to soften. Add the tomatillos, garlic and jalape帽o and continue to cook, stirring occasionally, for a few minutes longer. Add the diced tomatoes and cook for a few minutes more. Add the chicken stock, cilantro and salt, raise the heat to high, and bring to a boil. When the soup reaches a boil, reduce the heat and simmer for five minutes.

2.聽 Dissolve the cornstarch in a couple of Tablespoons of water to make a slurry. Pour the slurry into the pot in a slow stream, stirring to mix it into the soup. Raise the heat to high, bring the soup to a boil once again for just a moment, and then remove the soup from the heat. Stir in lime juice.

3.聽 Place a handful of shredded chicken and a handful of tortilla chips into each of four wide bowls. 聽Pour some soup overtop. Garnish generously with cilantro, avocado, scallions, feta or jack cheese and lime wedges.

Facebook Comments

Sign up for E-mails, Dateline Magazine, and other ways to stay connected.