Tortilla Soup Recipe | PBS Food


Prep time: 30 Minutes

Total time: 30 Minutes

Yield: Serves 4



  • 4 skinless chicken thighs (about 1 1/2 pounds)
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 jalapeno chile diced (with seeds for more heat)
  • 6 corn tortillas (6 inches)
  • 3 tablespoons canola oil
  • Coarse salt
  • 1 cup shredded Monterey Jack cheese (5 ounces)
  • 4 large scallions thinly sliced (about 1/2 cup)
  • 1 green bell pepper diced
  • 1 avocado peeled, pitted, and diced
  • 1/4 cup cilantro sprigs
  • 1 Lime cut in wedges


  1. Preheat oven to 400° . In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; let cool.
  2. Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
  3. Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.

Nutrition Info

Per serving: 604 calories; 36.3 grams fat; 46.6 grams protein; 23.9 grams carbohydrates; 3.6 grams fiber
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