Easy Tortilla Soup

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Ready Time: 35 Min
  • Servings: 4 servings
Cilantro can be substituted with parsley.


  • 1/2 cup onion
  • 1 tablespoon butter or margarine
  • 3 1/2 cup chicken broth
  • 1 can tomatoes
  • 1 can tomato sauce
  • 1 can green chili peppers
  • 1/4 cup fresh cilantro
  • 1 teaspoon oregano
  • 1 cup Monterey Jack cheese
  • 1 count garlic
  • 6 count tortillas


    1. In a 3 quart saucepan cook onion and garlic in butter till tender but not brown.
    2. Stir in chicken broth, undrained tomatoes, tomato sauce, chili peppers, cilantro and oregano. Bring to boil. Reduce heat and simmer, covered for 20 minutes.
    3. Cut tortillas into 1/2 inch wide strips. In heavy skillet heat 1/2 inch oil. Fry strips in hot oil, about half at a time for 40 to 45 seconds or till crisp and light brown. Drain on paper towels.
    4. Divide fried tortilla strips and cheese among soup bowls. Ladle soup into bowls. Serve immediately.
Nutritional Information
Easy Tortilla Soup

Servings Per Recipe: 4 servings

Amount Per Serving

Calories: 466

  • Total Fat: 19g
  • Cholesterol: 35mg
  • Sodium: 2590mg
  • Total Carbs: 49g
  •     Dietary Fiber: 5g
  • Protein: 24g


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