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A soup that encompasses many things you love in Mexican cuisine. The colors, the textures and the flavors are wonderful especially when you add the freshly baked tortilla chips right before serving. Stovetop: 45 minutes when thawed.


Preparation: Thaw completely. If frozen or partially frozen, defrost in microwave before
cooking on stovetop.

Cooking Instructions:  Place contents of bag in a saucepan and add 1 cup
water. Bring the soup to a boil, then lower the heat and simmer for 25-30 minutes until the vegetables are soft.  Tortilla strips:  Preheat oven to 400ºF. Spread corn tortilla chips on a baking sheet in a single layer.  Spray lightly with cooking oil.  Bake until crisp, about 5-10 minutes. Do not burn. To serve, sprinkle tortilla strips over soup.

Suggested Sides: Top with diced avocado, grated Cotija cheese or Monterey Jack cheese and fresh chopped cilantro.

Chicken Tortilla Soup with Tortilla Strips

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