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The California Table

California Cuisine with a Coastal Vibe

June 5, 2012 By Lisa Dearen 13 Comments

Chicken Tortilla Soup

If you live outside San Diego, then you’re probably wondering why I’m sharing a soup recipe with you in the early breath of summer. Sure, you’re most likely sitting outside, mint ice tea in hand, the smell of freshly cut grass mingling with the shouts of canon-balling kids.

I, on the other hand, am bundled up in a fleece attempting to distinguish cloud from swirling gray surf. You see, summer in San Diego is predictable in that it’s almost always gloomy (May gray turns into June gloom). So in lieu of sun, I’m heating up the kitchen with this, chicken tortilla soup (minus the tortillas, for those of us on South Beach Phase 1).

This comes from my friend Dani, who is an amazing cook, even though (I think) she tries to keep this a secret. I’ve managed to pry this recipe from her; it’s a combo of a recipe she found online and her own additions. Next on my list? Her Caesar salad dressing recipe. I love having friends who cook. Now if only they could make the sun shine, too.

5.0 from 2 reviews
Chicken Tortilla Soup
 
Print
This version is fairly mild, in terms of spiciness. You can up the heat factor by following Dani's lead and adding more chiles; use a seven-ounce instead of a four-ounce can.
Ingredients
  • 3 chicken breasts, cooked and shredded (or one rotisserie chicken, shredded)
  • 32 ounces chicken broth
  • 1 4-ounce can diced green chiles
  • 1 28-ounce can diced tomatoes, puréed
  • 1 onion, sliced
  • 3 garlic cloves, chopped or sliced
  • 3-4 celery stalks, chopped
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • Juice from one lime
  • 2 tablespoons cilantro or parsley
  • Avocado slices
  • Tortilla chips, optional
Instructions
  1. Combine the cooked chicken, chicken broth, green chiles, puréed tomatoes, onion, garlic and celery in a large stock pot. Bring just to a boil over high heat, then reduce heat to low and simmer for 30 minutes.
  2. Add the cayenne pepper and cumin and simmer for 10 minutes longer.
  3. Serve immediately, garnishing with the lime juice, cilantro, avocado and tortilla chips, if using.
Notes
Inspried by a recipe from my friend Dani via All Recipes.
Wordpress Recipe Plugin by EasyRecipe
2.2.6

 

Filed Under: Soups & Chilis

Reader Interactions

Comments

  1. Becs @ Lay the table says

    June 6, 2012 at 2:23 PM

    This looks like a great evening soup recipe. I’m really getting into Mexican food recently 🙂

    Reply
    • The Gonzo Gourmet says

      June 12, 2012 at 1:44 PM

      Becs I love this one because it comes together so quickly, especially if you have frozen shredded chicken on hand.

      Reply
  2. Stephanie Tramontozzi says

    June 6, 2012 at 9:06 PM

    I love tortilla soup! Thanks for this!

    Reply
    • The Gonzo Gourmet says

      June 12, 2012 at 1:47 PM

      My pleasure – it’s one of my favorites!

      Reply
  3. Jersey Girl Cooks says

    June 7, 2012 at 6:36 PM

    I can eat this soup any time of year. It is one of my favorites.

    Reply
    • The Gonzo Gourmet says

      June 12, 2012 at 1:47 PM

      Me too!

      Reply
  4. Stephanie says

    June 10, 2012 at 7:55 PM

    ha! when I saw the soup recipe I thought “did she read my mind?” It’s chilly jacket weather here in Alberta this weekend and I’ve been thinking about soup a lot. Here’s hoping that if we can’t have nice weather at least we can have delicious soup!!

    Reply
    • The Gonzo Gourmet says

      June 12, 2012 at 1:47 PM

      I saw how cold it was up your way – glad this one crossed your path!

      Reply
  5. LiztheChef says

    June 11, 2012 at 5:25 PM

    Gorgeous and we in San Diego are picky about our chicken tortilla soup.

    Reply
    • The Gonzo Gourmet says

      June 12, 2012 at 1:48 PM

      Liz you’re right – San Diego has a lot to choose from when it comes to chicken tortilla soup.

      Reply

Trackbacks

  1. How to: Quickly Shred Chicken | Whisk & Cleaver says:
    August 14, 2013 at 2:00 PM

    […] a bit chilly today in San Diego and I have leftover chicken from a BBQ, so I figured a pot of chicken tortilla soup would hit the spot. I prepped the ingredients after lunch, but stopped in my tracks as I sighed and […]

    Reply
  2. Chicken Stock | Whisk & Cleaver says:
    April 24, 2014 at 3:06 PM

    […] fast and you can use the chicken meat rather than discard it (think chicken salad sandwiches, chicken tortilla soup, or chicken curry and rice salad). Also, it tastes fantastic. So I guess that’s three things […]

    Reply
  3. Chicken Stock - Whisk & CleaverWhisk & Cleaver says:
    May 3, 2015 at 4:44 PM

    […] fast and you can use the chicken meat rather than discard it (think chicken salad sandwiches, chicken tortilla soup, or chicken curry and rice salad). Also, it tastes fantastic. So I guess that’s three things […]

    Reply

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