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Spicy Tortilla Soup

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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 350° F. Cut the tortillas into 1/2-inch strips. Arrange on a baking sheet and bake 8 to 10 minutes or until crispy.
  2. In a large saucepan, simmer the chicken broth and meat for 10 minutes.
  3. Stir in the red onion, tomatoes, jalapeños, and lime juice. Heat about 5 minutes. Cut the corn from the cobs and add it to the soup.
  4. Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese.
By August, 2002

Nutritional Information

  • Per Serving
  • Calories 666
  • Calcium 389mg
  • Carbohydrate 58g
  • Cholesterol 118mg
  • Fat 31g
  • Fiber 11g
  • Iron 4mg
  • Protein 47mg
  • Sat Fat 12g
  • Sodium 888mg
What does this mean? See Nutrition 101 .

Quick Tip

Corn tortillas
To save time, buy unsalted baked tortilla chips instead of starting with whole tortillas. You'll need about half of a 10-ounce bag for this recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.