Sopa de Tortilla

Sopa de Tortilla

When the weather gets chilly, my taste buds holler for SOUP!  And, when I think about rich, hearty, and filling, chicken tortilla soup is on the menu! The rich broth gets it’s flavor from 3 different types of tomatoes: Ro-tel tomatoes & green chilies, canned diced tomatoes and tomato soup.  It’s the perfect winter soup because you don’t have to worry about finding the ripest summer tomatoes.  Canned tomatoes work perfectly for this soup.

Sopa de Tortilla

When you sauté up onions, celery, red peppers, garlic and jalapeño, you get a great beginning to a fabulous stock. To make life easy, I finely mince all of those ingredients in my Cuisinart food processor.  It definitely makes this soup a quick one if you don’t have to chop all of the ingredients by hand.  If you don’t have a food processor, it’s okay to chop by hand.

Once you add the tomatoes, chicken and beef broth and spices, you can then decide if you want to thicken the soup with shredded chicken.  I love this because then I have an entire meal in one bowl.  The addition of the chicken is so good I would be surprised if you wouldn’t do it.  But, maybe as a summer soup you might leave it out…or not…

Sopa de Tortilla

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Lastly, if you make Sopa de Tortilla, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sopa de Tortilla

Makes: 6-8 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour & 10 minutes


  • 2 tbsp olive oil
  • 1/2 red pepper, minced
  • 3 ribs celery, minced
  • 1 medium onion, minced
  • 1/2 jalapeño pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 5 ounces Ro-Tel tomatoes and green chilies (1/2 of can)
  • 1 & 1/2 cups beef broth
  • 3 & 1/2 cups chicken broth
  • 1 (10-3/4 ounce) can tomato soup
  • 2 cups water
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp lemon pepper seasoning
  • 2 tsp Worcestershire sauce
  • 8 corn tortillas, cut in 1-inch squares
  • 1 & 1/2 pounds chicken breast, optional
  • 3 cups chicken broth, to poach chicken breasts
  • 1/2 cup grated cheddar cheese plus more for serving

Serving ideas: 

  • Avocado slices, pomegranate seeds, cilantro, sour cream, tortilla strips


Heat the olive oil over medium heat in a large pot or dutch oven.  Sauté the first 5 ingredients in the oil until soft but not brown.  Add remaining ingredients except tortillas and simmer for 50 minutes.   Add tortillas and additional salt, if necessary, and cook 10 minutes. 

If desired, cook chicken in broth about 20 minutes or until done.  When cool enough to handle, shred chicken using two forks to pull it apart.  Add to the soup at the end of cooking.  

Mix in grated cheddar cheese.  Soup should be thick.  Serve with avocado slices, pomegranate seeds, cilantro, sour cream and additional cheddar cheese.  Enjoy!!


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