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Tortilla Soup

Tortilla Soup
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4| Hands-On Time: | Total Time:



  1. Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot. 
  2. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a bowl and let cool.
  3. Strain the broth, discarding the vegetables. Return the broth to the pot.
  4. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes.
  5. Meanwhile, when the chicken is cool enough to handle, shred the meat and add it to the soup.
  6. In each bowl, place a small handful of tortilla chips and the slices from 1/2 an avocado. Ladle some of the soup into each bowl and top with more chips, if desired.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 482Calories From Fat 45%
  • Fat 24g
  • Sat Fat 6g
  • Cholesterol 0mg
  • Sodium 1,405mg
  • Carbohydrate 21g
  • Fiber 9g
  • Sugar 3g
  • Protein 46g
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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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.