Tortila soup with cheese

JanaBy Jana      

December 22, 2014

Tortila soup with cheese 0 5 0

This soul-satisfying soup is the perfect remedy for cold days.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 4 Servings


1In the deep pan heat the oil and add garlic and onions until soft.

2Add all the ingredients.

3Bring to low boil, then reduce heat and simmer 20 minutes.

4Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 140 degrees.

5 Sprinkle with salt if desired.

6Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.

7Add chicken and simmer 5 minutes.

8Stir in sour cream and cheese.

9After serving soup, pile tortilla strips on top of the soup.

10Garnish with freshly chopped cilantro.


1 medium yellow onion, chopped

2 teaspoons fresh garlic, minced

2 teaspoons vegetable oil

4 cups chicken stock

1/4 cup chopped green pepper (optional)

1 can tomato puree

1 teaspoon finely minced jalapeno pepper

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon sugar

1 teaspoon chilli powder

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce (optional)

4 teaspoons flour

1/2 cup water

400g cooked chicken, cubed

1 cup cream

1/4 cup sour cream

100g processed cheese, 1-inch cubes

10 corn tortillas, 1/4-inch strips, fried

fresh cilantro, roughly chopped


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