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Chicken Tortilla Soup

This Mexican classic gets an easy twist. Ready in 30 minutes, dinner will be on the table faster than it takes to call take‑out!

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How to make it
  1. In saucepan set over medium heat, bring chicken broth, chicken, salsa and Tex‑Mex seasoning to boil. Reduce heat to medium‑low; simmer for 15 to 20 minutes or until flavourful and slightly reduced.
  2. Divide among bowls; top with tortilla chips, cheese and jalapeño pepper. Serve with lime wedges.

• Serve with sour cream and cubed avocado.
• For authentic flavour, try using a fresh Mexican cheese, such as Cotija or queso fresco, instead of Monterey Jack.