Tortilla Soup

Muir Glen Tortilla Soup


6 (6-inch) corn tortillas

1/4 cup vegetable oil

1 small onion, chopped (1/3 cup)

2 cloves garlic, finely chopped

1 medium Anaheim, poblano or jalapeño chile, seeded, chopped

1 carton (32 oz) reduced-sodium chicken broth

1 can can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1/2 teaspoon coarse salt (kosher or sea salt)

1 1/2 cups shredded cooked chicken

1 ripe medium avocado

1/2 cup shredded Monterey Jack cheese (2 oz)

Chopped fresh cilantro, if desired

1 lime, cut into wedges

Prep time: 30 minutes  |  Total time: 45 minutes

Enjoy this spicy version of tortilla soup anytime--you'll love the fire roasted tomato flavor!

Preparation & Directions

  1. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.

  2. Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

  3. To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

High Altitude (3500-6500 ft): No change.

You can substitute another cheese for the Monterey Jack--try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).

We recommend using organic ingredients where available. For more information see Why Organic?