August 20, 2015

Mexican Tortilla Soup

Recipe: Amy Rosen

Whip up a batch of weeknight Mexican Tortilla Soup with just a few ingredients picked up on the way home. You’ll be able to enjoy a one-pot meal with a spicy kick in just 40 minutes.



  • 1 tbsp butter

  • 4 small shallots, finely chopped
  • 1 large tomato, peeled and finely chopped
1 jalapeño pepper, seeded and minced
6 cups chicken stock
  • 1 lime, juiced
  • Pinch sugar
  • 2 cups cooked chicken (buy half a rotisserie chicken at the supermarket deli, remove and discard skin, shred meat)
  • Salt and freshly cracked pepper to taste

  • 1 ripe avocado, cubed

  • 1 Tortilla chips
  • 1 tbsp cilantro, chopped


Yield: Serves 6

  1. In a large saucepan, melt butter, then add shallots and sauté for several minutes, until tender. Add tomato and jalapeño and cook for another 2 minutes. Pour in stock, then add lime juice and sugar. Cover and simmer for 20 minutes. Add chicken and heat through. Season with salt and pepper to taste.
  2. To serve, add avocado, a handful of tortilla chips and a sprinkling of chopped cilantro to the soup.

Tracy Shumate


House & Home June 2011