Tortilla Soup
Cook time
Total time
Serves: 4-6
  • ½ cup chopped onion
  • 1 4-oz can green chilies
  • 2 cloves garlic, minced
  • 3¾ cups water
  • 1½ cups tomato juice
  • 1 8-oz can tomato sauce
  • 1 medium tomato, chopped
  • 1 teaspoon beef bullion granules
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon worcestershire sauce
  • ¼ teaspoon pepper
  • 2-4 drops tobasco
  • 2-3 cups cooked and shredded chicken
  • 1 cup shredded monterey jack
  • peeled and sliced avocado
  • sour cream
  • 10-12 corn tortillas, fried and cut into strips (I just use the little tortilla strips that you garnish salads with)
  1. In a little oil in a dutch oven, saute onion, chiles, garlic. Add water, tomato juice, tomato sauce, tomato, bullion, cumin, chili powder, worcestershire sauce, pepper, and tobasco. Stir and cover. Reduce heat and simmer 1 hour. Add chicken. Serve in bowls, topped with cheese, avocado, sour cream, and tortilla strips.
In my mom's original recipe, she writes that you may need to add up to 2 extra cups of water if the soup is too thick, but I've never added any extra water. You may, however, if you feel you need to.
Recipe by Lulu the Baker at